|
|
|
|
| LEADER |
00000cam a2200000 i 4500 |
| 001 |
SCIDIR_on1140511182 |
| 003 |
OCoLC |
| 005 |
20231120010437.0 |
| 006 |
m o d |
| 007 |
cr un|---aucuu |
| 008 |
200213s2020 mau o 000 0 eng d |
| 040 |
|
|
|a OPELS
|b eng
|e rda
|e pn
|c OPELS
|d OCLCF
|d UKMGB
|d UKAHL
|d EBLCP
|d OCLCQ
|d OCLCO
|d COM
|d OCLCQ
|d OCLCO
|
| 015 |
|
|
|a GBC003615
|2 bnb
|
| 016 |
7 |
|
|a 019666692
|2 Uk
|
| 019 |
|
|
|a 1140790147
|
| 020 |
|
|
|a 9780128204719
|q (ePub ebook)
|
| 020 |
|
|
|a 0128204710
|
| 020 |
|
|
|z 9780128204702
|q (print)
|
| 035 |
|
|
|a (OCoLC)1140511182
|z (OCoLC)1140790147
|
| 050 |
|
4 |
|a TX367
|
| 082 |
0 |
4 |
|a 613.2
|2 23
|
| 245 |
0 |
0 |
|a Advances in food and nutrition research.
|n Volume 91 /
|c edited by Fidel Toldr�a.
|
| 264 |
|
1 |
|a Cambridge, MA :
|b Academic Press is an imprint of Elsevier,
|c 2020.
|
| 300 |
|
|
|a 1 online resource
|
| 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 Advances in food and nutrition research ;
|v volume 91
|
| 588 |
0 |
|
|a Title details screen.
|
| 505 |
0 |
|
|a Intro -- Advances in Food and Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals -- 1. Freeze-drying -- 1.1. Introduction -- 1.2. Fundamentals of freeze-drying -- 1.2.1. Freezing -- 1.2.2. Sublimation drying -- 1.2.2.1. Comparative pressure measurement of Pirani and capacitance manometer -- 1.2.2.2. Product temperature or shelf surface temperature response -- 1.2.2.3. Pressure rise test (PRT) -- 1.2.2.4. Transport phenomena during primary drying
|
| 505 |
8 |
|
|a 1.2.2.4.1. Heat transfer -- 1.2.2.4.2. Mass transfer -- 1.2.3. Desorption drying -- 1.3. Overview of freeze-drying equipment -- 2. Analysis of heat and mass transfer during primary drying -- 2.1. Background -- 2.2. Experimental details -- 2.2.1. Materials -- 2.2.2. Methodologies -- 2.2.2.1. Differential scanning calorimetry (DSC) -- 2.2.2.2. Freeze-drying microscopy (FDM) -- 2.2.2.3. Freeze-drying experiment -- 2.2.2.4. Determination of sublimation rate -- 2.3. Results and discussion -- 2.3.1. Effect of vial position on primary drying output parameters
|
| 505 |
8 |
|
|a 2.3.2. Effect of shelf temperature on primary drying output parameters -- 2.3.3. Effect of chamber pressure on primary drying output parameters -- 2.3.4. Effect of shelf temperature and chamber pressure on primary drying output parameters at similar product temperature -- 2.3.5. Effect of shelf temperature and chamber pressure on dried product resistance to mass transfer (Rp) -- 3. Concluding remarks -- References -- Chapter Two: Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and ... -- 1. Introduction
|
| 505 |
8 |
|
|a 2. PAH occurrence in edible oils and fatty foods -- 2.1. PAHs in vegetable oils -- 2.2. PAH in animal fats -- 2.3. PAHs in fatty foods -- 2.4. PAH derivatives in foods -- 3. PAH determination in oily/fatty foods -- 3.1. Sample pretreatment for PAH analysis in foods -- 3.2. Instrumental analysis of PAHs -- 4. PAH formation and change during oil processing and frying -- 5. PAH control in food products -- 5.1. Physical and chemical methods -- 5.2. Biodegradation methods -- 5.2.1. PAH degradation by fungi -- 5.2.2. PAH degradation by bacteria -- 5.2.3. PAH degradation by algae
|
| 505 |
8 |
|
|a 6. Conclusions and future perspectives -- Acknowledgments -- References -- Further reading -- Chapter Three: Food allergens: Classification, molecular properties, characterization, and detection in food sources -- 1. Food allergy, food allergens, and labeling policies -- 2. Classification of food allergens -- 2.1. Classification of plant food allergens -- 2.1.1. Prolamin superfamily -- 2.1.2. Cupin superfamily -- 2.1.3. Pathogenesis related (PR) proteins -- 2.1.4. Other families: Profilins, defensins, oleosins -- 2.2. Classification of animal food allergens
|
| 650 |
|
0 |
|a Food
|x Research.
|
| 650 |
|
0 |
|a Food
|x Microbiology.
|
| 650 |
|
0 |
|a Nutrition.
|
| 650 |
|
2 |
|a Nutritional Physiological Phenomena
|0 (DNLM)D009747
|
| 650 |
|
6 |
|a Aliments
|x Recherche.
|0 (CaQQLa)201-0001966
|
| 650 |
|
6 |
|a Nutrition.
|0 (CaQQLa)201-0064996
|
| 650 |
|
7 |
|a Food
|x Microbiology
|2 fast
|0 (OCoLC)fst00930535
|
| 650 |
|
7 |
|a Food
|x Research
|2 fast
|0 (OCoLC)fst00930596
|
| 650 |
|
7 |
|a Nutrition
|2 fast
|0 (OCoLC)fst01042187
|
| 700 |
1 |
|
|a Toldr�a, Fidel,
|e editor.
|
| 776 |
0 |
8 |
|i Print version :
|z 9780128204702
|
| 830 |
|
0 |
|a Advances in food and nutrition research ;
|v v. 91.
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/bookseries/10434526/91
|z Texto completo
|
