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Využití pulzního elektrického pole na konzervaci potravin
 Gabryš, Adam
The high-intensity pulsed electric fields HIPEF is quite innovative and new method of food preservation. At present, the global trend of healthy eating forces food processors to change recipes and procedures during production to healthier and sensorially more attractive food. This work is a compilation of available information, in general about conservation and method HIPEF. From the available literature are described here instrumentation for this method of preservation, briefly listed pathogenic microorganisms in foods, some food degrading enzymes and examples of inactivation. In the thesis is included also available legislation, HACCP system and briefly is included present situation of the use of this method in the industry.
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