Información General

• Autores: Javier Raso (coord.), Ignacio Álvarez Lanzarote (coord.)
• Editores: Universidad de Zaragoza
• Año de publicación: 2014
• País: España
• Idioma: inglés
• ISBN: 978-84-92522-74-3
• Texto completo no disponible (Saber más ...)

Resumen

• Organised by University of Zaragoza, Cost Action 1104, European network for development of electroporation-based technologies and treatments.

  The aim of the course is to offer attendants (PhD students, early-stage researches and industrial users of the technology) with an overview of knowledge and understanding of the basic principles involved in food processing by pulsed electric fields and to provide practice in the use of these principles for liquid food pasteurization and improving mass tranfer operations in the food industry. Basic concepts that are required to understand electroporation and generation of pulsed electric fields from an electrical point of view, main effects of the treatments on prokaryotic and eukaryotic cells, techniques and procedures to investigate electroporation and the most recent applications of PEF in the food industry will be presented by experts in the field.

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Listado de artículos

• • Welcome note

    • Welcome Note

      Javier Raso, Ignacio Álvarez Lanzarote

      págs. 5-6

      

  • Lecturer's Abstract - A. FUNDAMENTALS

    • Basic Electric Concepts Related to Pulsed Electric Field

      Damijan Miklavčič, Peter Kramar

      págs. 9-16

      

    • The Bacterial Cell Envelope: Composition and Architecture

      Didier Zerbib

      págs. 17-24

      

    • Cell Membrane Electropermeabilization

      Justin Teissié

      págs. 25-30

      

    • Basic Concepts of High Voltage Pulse Generation

      Wolfgang Frey

      págs. 31-38

      

  • Lecturer's Abstract - B. TECHNIQUES AND METHODOLOGY FOR RESEARCH IN PEF TECHNOLOGY

    • Techniques and Procedures to Detect Electroporation in Food Cellular Tissues

      Nikolai Lebovka, Eugene Vorobiev

      págs. 39-50

      

    • Techniques and Procedures to Detect Electroporation in Microbial Cells

      Diego García Gonzalo

      págs. 51-56

      

    • Application of Numerical Simulation Techniques to Design PEF Processes

      Cornelia Rauh

      págs. 57-66

      

  • Lecturer's Abstract - C. EFFECTS OF INTEREST OF PEF IN FOOD PROCESSING

    • Microbial Inactivation by Pulsed Electric Fields

      Javier Raso

      págs. 67-74

      

    • Improving Mass Transfer through Membranes by Electroporation

      Giovanna Ferrari

      págs. 75-86

      

  • Lecturer's Abstract - D. PRACTICAL ASPECTS AND APPLICATIONS OF PEF FOR THE FOOD INDUSTRY

    • PEF Process Performance Analysis

      Henry Jaeger

      págs. 87-96

      

    • Pulsed Electric Field Food Processing - Industrial Equipment Design and Commercial Applications

      Stefan Toepfl, Claudia Siemer, Guillermo Saldaña

      págs. 97-104

      

  • Lecturer's Abstract - CLOSING LECTURE

    • Challenges and Perspectives of Nonthermal Processes in the Food Industry

      Dietrich Knorr

      págs. 105-108

      

  • Student's Abstract

    • Effect of Pulsed Electric Field Treatments at Various Stages During Conditioning on Quality Attributes of Longissimus dorsi Muscle

      C Arroyo

      pág. 111

      

    • Introducing Pulsed Electric Field Technology for Food Industry in Algeria

      Y. Bellebna, A. Tilmatine, R. Ouiddir, Malek Amiali, T. Gashovska

      pág. 112

      

    • The Influence of PEF Pre-Treatment of Frozen Blueberries for the Improvement of Mass Transfer

      R. Bobinaite, S. Šatkauskas, N. Lamanauskas, Gianpiero Pataro, G. Ferrari

      pág. 113

      

    • Pulsed Electric Field Treatment Enhancing the Extractability and Selectivity of Polyphenols from Fermented Grape Pomace

      S. Brianceau, M. Turk, E. Vorobiev

      pág. 114

      

    • Effect of Temperature and pH in Lethality of Pulsed Electric Fields

      Santiago Condón Abanto, Ignacio Álvarez Lanzarote, Javier Raso

      pág. 115

      

    • Use of DNA Microarrays for Transcriptome Analysis of Escherichia coli Exposed to Pulsed Electric Fields

      Beatríz Chueca, Rafael Pagán Tomás, Diego García Gonzalo

      pág. 116

      

    • Application of Electrotechnologies on Food Allergenic Proteins

      S. De Maria, G. Ferrari, P. Maresca, Gianpiero Pataro

      pág. 117

      

    • Impact of Pulsed Electric Field on Red Wine Quality Characteristics and Microbial Stabilization

      C. Delsart, N. Boussetta, Nabil Grimi, Cécile Miot-Sertier, Rémy Ghidossi, E. Vorobiev, Martine Mietton-Peuchot

      pág. 118

      

    • Combination of Pulsed Electric Field Treatments with Essential Oils or Their Components to Inactivate Foodborne Pathogens

      Laura Espina Cadena, Diego García Gonzalo, Rafael Pagán Tomás

      pág. 119

      

    • Inactivation of Spoilage Yeasts in Apple Juice by UV Light and Its Combination with Mild Heat and DMDC

      M. Gouma, Santiago Condón Usón, Ignacio Álvarez Lanzarote, E. Gayán

      pág. 120

      

    • PEF Application for Cell Disintegration of Black Currant and Sea Buckthorn Berries

      N. Lamanauskas, R. Bobinaite, S. Šatkauskas, Gianpiero Pataro, G. Ferrari

      pág. 121

      

    • Application of PEF Treatments for the Reuse of Wastewater in the Vegetable Processing Industry

      N. López, M. Solchaga, M. Rodríguez, B. Jáuregui, S. García

      pág. 122

      

    • Dual-Porosity Model of Liquid Expression from Biological Tissue Treated with Electroporation

      Samo Mahnic Kalamiza, E. Vorobiev

      pág. 123

      

    • Moderate Pulsed Electric Field Treatment for Saccharomyces cerevisiae Electro-Stimulation

      J. Mattar, M. Turk, M. Nonus, Nikolai Lebovka, H. El Zakhem, E. Vorobiev

      pág. 124

      

    • Comparison of Juice Extraction and Sensorial Analysis between Oranges Treated with PEF and Control

      B. Surano, F. Maglietti, G. Marshall

      pág. 125

      

    • Pulsed Electric Field Processing of Different Fruit Juices: Impact of pH and Temperature on Inactivation of Spoilage and Pathogenic Microorganisms

      RAH Timmermans, MN Nierop Groot, AL Nederhoff, M.A.J.S. van Boekel, AM Matser, HC Mastwijk

      pág. 126

      

    • Effect of Pulsed Electric Fields on the Antioxidant Potential of Plums

      M. Vendrell, N. Ribes Ribes, Olga Martín Belloso, Pedro Elez Martínez

      pág. 127

      

    • Polyphenol and Protein Extraction from Rapeseed Stems and Leaves Assisted by Pulsed Electric Field: A New Way of the Oil Industry By-Products Valorization

      X. Yu, O. Bals, Nabil Grimi, E. Vorobiev

      pág. 128

      

    • Effect of Pulsed Electric Field treatments on permeabilization and extraction of carotenoids from Chlorella vulgaris

      Elisa Luengo Maranillo, Javier Raso, Ignacio Álvarez Lanzarote

      pág. 131