This PhD thesis research project is aimed at the application and optimization of pulsed electric field (PEF) technology, particularly as pre-treatment, for the improvement of mass transfers phenomena in plant and animal tissues.
Application of Pulsed Electric Fields (PEF) for the Modulation of Chemico-Physical and Rheological Properties of Different Foods / J. Genovese - In: Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology[s.l] : Società Italiana di Scienze Sensoriali, 2019. - ISBN 978-88-944679-0-1. - pp. 81-83 (( Intervento presentato al 24. convegno Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology tenutosi a Firenze nel 2019.
Application of Pulsed Electric Fields (PEF) for the Modulation of Chemico-Physical and Rheological Properties of Different Foods
J. Genovese
2019
Abstract
This PhD thesis research project is aimed at the application and optimization of pulsed electric field (PEF) technology, particularly as pre-treatment, for the improvement of mass transfers phenomena in plant and animal tissues.
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