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Advances in food science and technology /
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid metho...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers,
©2010.
|
| Colección: | Food science and technology series (Nova Science Publishers)
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | EBSCO_ocn729252021 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 110606s2010 nyua ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e pn |c N$T |d OCLCQ |d YDXCP |d OCLCQ |d OCLCF |d NLGGC |d EBLCP |d OCLCQ |d AGLDB |d OCLCA |d OCLCQ |d VTS |d STF |d M8D |d OCLCQ |d YDX |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ | ||
| 019 | |a 1265061409 | ||
| 020 | |a 9781613241615 |q (electronic bk.) | ||
| 020 | |a 1613241615 |q (electronic bk.) | ||
| 020 | |z 9781616684150 | ||
| 020 | |z 1616684151 | ||
| 020 | |z 9781619421202 | ||
| 020 | |z 1619421208 | ||
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| 035 | |a (OCoLC)729252021 |z (OCoLC)1265061409 | ||
| 050 | 4 | |a TP370 |b .A36 2010eb | |
| 070 | |a TP370 |b .A38 2010 | ||
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Advances in food science and technology / |c A.K. Haghi, editor. |
| 260 | |a New York : |b Nova Science Publishers, |c ©2010. | ||
| 300 | |a 1 online resource (vi, 298 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 | ||
| 490 | 1 | |a Food science and technology. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Marine nutraceuticals: sources, recovery and effective utilization / Stephen Nimish Mol, N. Bhaskar, M. Hosokawa, and K. Miyashita -- Identification and detection of species in meat and meat products: recent development / B.G. Mane, S.K. Mendiratta -- Shelf life extension of refrigerated rainbow trout fillets using modified atmosphere packaging in combination with thyme essential oil / Christina Farmaki and Michael G. Kontominas -- Spices not just spicy: role in human health with medicinal and therapeutic potentalities / A.B. Sharangi -- Advances in pasta products development / P. Prabhasankar -- The roles of dietary polyamines in human health and their occurrence in foods / Pavel Kalac -- Interesterification: alternative for obtaining zero trans fat bases for food applications / Ana Paula Badan Ribeiro, Luiz Antonio Gioiell -- Current trends in post harvest processing techniques for ensuring food safety / Geetanjali Kaushik, Poonam Singhal, Shashi Solanki and Shivani Chaturvedi -- Encapsulation of amylogucosidase and protease using maize bran ferulated arabinoxylan / Claudia Berlanga-Reyes, Elizabeth Carvajal-Millan, Víctor Santana-Rodriguez, Martha Campos-Cañas, Kevin B. Hicks -- Medicinal properties of edible mushrooms / Carlos Ricardo Socco, Sascha Habu, Leifa Fan -- Mexican fermented foods and beverages / J.D. Buenrostro, R. Rodríguez, H. de la Garza, C.N. Aguilar, A. Aguilera-Carbo, G.V. Nevárez-Moorillón -- Retort pouch processing of fishery products / C.N. Ravishankar, C.O. Mohan, R. Yathavamoorthi, K. Shashidhar, and T.K. Srinivasa Gopal. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 2 | |a Food Analysis | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Industrie alimentaire. |2 eclas | |
| 650 | 7 | |a Technologie alimentaire. |2 eclas | |
| 650 | 7 | |a Traitement des aliments. |2 eclas | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 700 | 1 | |a Haghi, A. K. | |
| 776 | 0 | 8 | |i Print version: |t Advances in food science and technology. |d New York : Nova Science Publishers, Inc., ©2010 |z 9781616684150 |w (DLC) 2010013753 |w (OCoLC)606234882 |
| 830 | 0 | |a Food science and technology series (Nova Science Publishers) | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=368640 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL3019241 | ||
| 938 | |a EBSCOhost |b EBSC |n 368640 | ||
| 938 | |a YBP Library Services |b YANK |n 6929918 | ||
| 994 | |a 92 |b IZTAP | ||