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SCIDIR_on1145700690 |
| 003 |
OCoLC |
| 005 |
20231120010443.0 |
| 006 |
m o d |
| 007 |
cr cnu---unuuu |
| 008 |
200323s2019 enka ob 001 0 eng d |
| 040 |
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|a OPELS
|b eng
|e rda
|e pn
|c OPELS
|d EBLCP
|d UAB
|d N$T
|d YDXIT
|d YDX
|d UKMGB
|d OCLCF
|d CPO
|d OCLCQ
|d OCLCO
|d K6U
|d OCLCQ
|d OCLCO
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| 015 |
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|a GBB9J0205
|2 bnb
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|a 019499246
|2 Uk
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| 019 |
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|a 1111941578
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| 020 |
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|a 9780128154434
|q (electronic book)
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| 020 |
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|a 0128154438
|q (electronic book)
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| 020 |
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|z 9780128153536
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| 020 |
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|z 0128153539
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| 035 |
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|a (OCoLC)1145700690
|z (OCoLC)1111941578
|
| 050 |
|
4 |
|a TP370.5
|b .G727 2019eb
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| 082 |
0 |
4 |
|a 664
|2 23
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| 245 |
0 |
0 |
|a Green food processing techniques :
|b preservation, transformation and extraction /
|c edited by Farid Chemat, Eugene Vorobiev.
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| 264 |
|
1 |
|a London ;
|a San Diego, CA :
|b Academic Press,
|c [2019]
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| 300 |
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|a 1 online resource (xix, 562 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
|
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|a Includes bibliographical references and indexes.
|
| 588 |
0 |
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|a Print version record.
|
| 505 |
0 |
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|a 1. Green Food Processing: concepts, strategies and tools 2. Ultrasound technology for processing, preservation and extraction 3. Supercritical fluid processing and extraction of food 4. High hydrostatic pressure processing of foods 5. High pressure homogenisation in food processing 6. Ohmic heating for preservation, transformation and extraction 7. Pressure hot water processing of food and natural products 8. Instant Controlled pressure drop technology in food processes 9. Membrane separation in food processing 10. Enzyme-assisted food preservation, transformation and extraction 11. Use of Magnetic Fields as a Nonthermal Technology for food processing 12. Extrusion in processing and extraction of food 13. Gas-assisted mechanical processing 14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology 15. Encapsulation Technologies for Active Food Ingredients and Food Processing 16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 17. Food Irradiation -- From Research to Commercial Application 18. Pulsed light as new treatment to maintain physical and nutritional quality of food products 19. Pulsed Electric Field in processing of food products 20. Cold plasma in food processing.
|
| 650 |
|
0 |
|a Food industry and trade
|x Environmental aspects.
|
| 650 |
|
0 |
|a Green chemistry.
|
| 650 |
|
0 |
|a Food
|x Preservation.
|
| 650 |
|
2 |
|a Food Preservation
|0 (DNLM)D005519
|
| 650 |
|
6 |
|a Chimie verte.
|0 (CaQQLa)201-0337434
|
| 650 |
|
6 |
|a Aliments
|x Conservation.
|0 (CaQQLa)201-0001310
|
| 650 |
|
7 |
|a Food industry and trade
|x Environmental aspects
|2 fast
|0 (OCoLC)fst00930876
|
| 650 |
|
7 |
|a Food
|x Preservation
|2 fast
|0 (OCoLC)fst00930571
|
| 650 |
|
7 |
|a Green chemistry
|2 fast
|0 (OCoLC)fst00912867
|
| 700 |
1 |
|
|a Ch�emat, Farid,
|e editor.
|
| 700 |
1 |
|
|a Vorobiev, Eug�ene,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t Green food processing techniques.
|d London ; San Diego, CA : Academic Press, [2019]
|z 9780128153536
|w (OCoLC)1139336248
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780128153536
|z Texto completo
|
