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Improving food quality with novel food processing technologies /
"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (P...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2014.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Improving food quality with novel food processing technologies / |c edited by Özlem Tokuşoǧlu, Barry G. Swanson. |
| 264 | 1 | |a Boca Raton : |b CRC Press, |c 2014. | |
| 264 | 4 | |c ©20 | |
| 300 | |a 1 online resource (xiv, 466 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Part 1. Introduction -- part 2. Improving food quality with high-pressure processing -- part 3. Improving food quality with pulsed electric field technologies. | |
| 520 | |a "Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"-- |c Provided by publisher | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food industry and trade |x Sanitation. | |
| 650 | 0 | |a Processed foods. | |
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 2 | |a Food Preservation | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Salubrité. | |
| 650 | 6 | |a Aliments transformés. | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x General. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |x Sanitation |2 fast | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 650 | 7 | |a Processed foods |2 fast | |
| 653 | 0 | 0 | |a voedselkwaliteit |
| 653 | 0 | 0 | |a food quality |
| 653 | 0 | 0 | |a voedselverwerking |
| 653 | 0 | 0 | |a food processing |
| 653 | 0 | 0 | |a voedseltechnologie |
| 653 | 0 | 0 | |a food technology |
| 653 | 0 | 0 | |a voedselveiligheid |
| 653 | 0 | 0 | |a food safety |
| 653 | 0 | 0 | |a gezondheidsvoedsel |
| 653 | 0 | 0 | |a health foods |
| 653 | 1 | 0 | |a Food Quality and Safety |
| 653 | 1 | 0 | |a Kwaliteit van levensmiddelen, voedselveiligheid |
| 700 | 1 | |a Tokuşoǧlu, Özlem, |e editor. | |
| 700 | 1 | |a Swanson, Barry Grant, |d 1944- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjHmXrTMqKP3kvqkh9WDD3 | |
| 758 | |i has work: |a Improving food quality with novel food processing technologies (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGBJ89jd7B9BqX3FJP3fbd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Improving food quality with novel food processing technologies. |d Boca Raton : CRC Press, 2014 |z 9781466507241 |w (DLC) 2014022855 |w (OCoLC)758394811 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1386614 |z Texto completo |
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