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Validation of food preservation processes based on novel technologies /
Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorgan...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press,
[2022]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1287078020 | ||
| 003 | OCoLC | ||
| 005 | 20231120010621.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 211203s2022 enk o 000 0 eng d | ||
| 040 | |a YDX |b eng |e pn |c YDX |d OPELS |d DKU |d OCLCF |d N$T |d OCLCO |d OCLCQ |d OCLCO |d K6U |d OCLCQ |d OCLCO | ||
| 019 | |a 1287049919 | ||
| 020 | |a 9780128165324 |q (electronic bk.) | ||
| 020 | |a 0128165324 |q (electronic bk.) | ||
| 020 | |z 9780128158883 | ||
| 035 | |a (OCoLC)1287078020 |z (OCoLC)1287049919 | ||
| 050 | 4 | |a TX601 | |
| 082 | 0 | 4 | |a 664.028 |2 23 |
| 245 | 0 | 0 | |a Validation of food preservation processes based on novel technologies / |c edited by Tatiana Koutchma. |
| 260 | |a London, United Kingdom : |b Academic Press, |c [2022] | ||
| 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 | ||
| 588 | 0 | |a Print version record. | |
| 505 | 8 | 0 | |t General principles and approaches of food process validation / |r Tatiana Koutchma and Larry Keener -- |t Validation of high hydrostatic pressure process / |r Tatiana Koutchma and Keith Warriner -- |t Case study of validation of high hydrostatic pressure processing of fruit and vegetable smoothies in PET bottles / |r Tatiana Koutchma and Keith Warriner -- |t Validation of light-based processes / |r Tatiana Koutchma -- |t Case study of validation of ultraviolet light pasteurization of sugar syrups / |r Tatiana Koutchma -- |t Overview of other novel processes and validation approaches / |r Tatiana Koutchma. |
| 520 | |a Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. | ||
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 0 | |a High pressure (Technology) | |
| 650 | 0 | |a Radiation preservation of food. | |
| 650 | 0 | |a Ultraviolet radiation. | |
| 650 | 2 | |a Food Preservation |0 (DNLM)D005519 | |
| 650 | 2 | |a Food Irradiation |0 (DNLM)D005514 | |
| 650 | 2 | |a Ultraviolet Rays |0 (DNLM)D014466 | |
| 650 | 6 | |a Aliments |x Conservation. |0 (CaQQLa)201-0001310 | |
| 650 | 6 | |a Hautes pressions. |0 (CaQQLa)201-0021306 | |
| 650 | 6 | |a Aliments |x Irradiation. |0 (CaQQLa)201-0047914 | |
| 650 | 6 | |a Rayonnement ultraviolet. |0 (CaQQLa)201-0018271 | |
| 650 | 7 | |a ultraviolet radiation. |2 aat |0 (CStmoGRI)aat300056056 | |
| 650 | 7 | |a Food industry and trade |x Technological innovations |2 fast |0 (OCoLC)fst00930944 | |
| 650 | 7 | |a Food |x Preservation |2 fast |0 (OCoLC)fst00930571 | |
| 650 | 7 | |a High pressure (Technology) |2 fast |0 (OCoLC)fst00956053 | |
| 650 | 7 | |a Radiation preservation of food |2 fast |0 (OCoLC)fst01086952 | |
| 650 | 7 | |a Ultraviolet radiation |2 fast |0 (OCoLC)fst01160745 | |
| 700 | 1 | |a Koutchma, Tatiana. | |
| 776 | 0 | 8 | |i Print version: |z 0128158883 |z 9780128158883 |w (OCoLC)1144119373 |
| 776 | 0 | 8 | |i Print version: |t Validation of food preservation processes based on novel technologies |z 9780128158883 |w (OCoLC)1272890961 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128158883 |z Texto completo |