Today's savvy consumers want processed foods to look freshly prepared, while still meeting all safety requirements. Conventional thermal treatments are inadequate to fulfill this demand. New nonthermal techniques, such as pulsed-electric fields, are paving the path to healthier-looking foods.
Would you like to reuse content from CEP Magazine? It’s easy to request permission to reuse content. Simply click here to connect instantly to licensing services, where you can choose from a list of options regarding how you would like to reuse the desired content and complete the transaction.
Would you like to access this CEP Article?
No problem. You just have to complete the following steps.
You have completed 0 of 2 steps.
-
Log in
You must be logged in to view this content. Log in now.
-
AIChE Membership
You must be an AIChE member to view this article. Join now.
More in "Fluids and Solids Handling"
|
April, 2014 |
March, 2014 |
November, 2013 |
|
July, 2013 |
December, 2005 |
October, 2005 |
|
August, 2005 |
May, 2005 |
March, 2005 |
|
February, 2005 |
January, 2005 |
December, 2006 |