1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Κεφάλαια βιβλίων/Book chapters
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27529
DC FieldValueLanguage
dc.contributor.authorBarba, Francisco J.-
dc.contributor.authorAhrne, Lilia-
dc.contributor.authorXanthakis, Epameinondas-
dc.contributor.authorLanderslev, Martin G.-
dc.contributor.authorOrlien, Vibeke-
dc.date.accessioned2023-02-07T08:41:56Z-
dc.date.available2023-02-07T08:41:56Z-
dc.date.issued2018-
dc.identifier.citationInnovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms, 2018, pp. 25-51.en_US
dc.identifier.isbn978-0-12-811031-7-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/27529-
dc.description.abstractSeveral techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO2. In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limitations from a technological point of view.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© Elsevieren_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectHigh hydrostatic pressureen_US
dc.subjectHigh-pressure homogenizationen_US
dc.subjectElectromagneticen_US
dc.subjectPulsed electric fieldsen_US
dc.subjectOhmic heatingen_US
dc.subjectMicrowavesen_US
dc.subjectUltrasounden_US
dc.subjectMembrane filtrationen_US
dc.subjectDense phaseen_US
dc.titleInnovative technologies for food preservationen_US
dc.typeBook Chapteren_US
dc.collaborationUniversity of Valenciaen_US
dc.collaborationUniversity of Copenhagenen_US
dc.collaborationResearch Institutes of Swedenen_US
dc.subject.categoryOther Engineering and Technologiesen_US
dc.journalsSubscriptionen_US
dc.countrySpainen_US
dc.countryDenmarken_US
dc.countrySwedenen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/B978-0-12-811031-7.00002-9en_US
dc.identifier.scopus2-s2.0-85062568259-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85062568259-
cut.common.academicyear2017-2018en_US
dc.identifier.spage25en_US
dc.identifier.epage51en_US
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_3248-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypebookPart-
item.cerifentitytypePublications-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-1570-3254-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Appears in Collections:Κεφάλαια βιβλίων/Book chapters
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