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Emerging thermal processes in the food industry : unit operations and processing equipment in the food industry /
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[S.l.] :
Woodhead Publishing,
2022.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | SCIDIR_on1351537274 | ||
| 003 | OCoLC | ||
| 005 | 20231120010712.0 | ||
| 006 | m o d | ||
| 007 | cr un|---aucuu | ||
| 008 | 221123s2022 xx o 000 0 eng d | ||
| 040 | |a YDX |b eng |c YDX |d OPELS |d UKAHL |d OCLCF |d UKMGB |d OCLCO |d WSU | ||
| 015 | |a GBC305569 |2 bnb | ||
| 016 | 7 | |a 020849995 |2 Uk | |
| 020 | |a 9780128233856 |q (electronic bk.) | ||
| 020 | |a 0128233850 |q (electronic bk.) | ||
| 020 | |z 9780128221075 | ||
| 020 | |z 0128221070 | ||
| 035 | |a (OCoLC)1351537274 | ||
| 050 | 4 | |a TP371 | |
| 082 | 0 | 4 | |a 664.02 |2 23 |
| 245 | 0 | 0 | |a Emerging thermal processes in the food industry : |b unit operations and processing equipment in the food industry / |c edited by Seid Mahdi Jafari. |
| 260 | |a [S.l.] : |b Woodhead Publishing, |c 2022. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. | ||
| 650 | 0 | |a Food |x Effect of heat on. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a Aliments |x Effets de la chaleur sur. |0 (CaQQLa)201-0199600 | |
| 650 | 7 | |a Food |x Effect of heat on |2 fast |0 (OCoLC)fst00930504 | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 700 | 1 | |a Jafari, Seid Mahdi. | |
| 776 | 0 | 8 | |c Original |z 0128221070 |z 9780128221075 |w (OCoLC)1274201785 |
| 776 | 0 | 8 | |i Print version: |t Emerging thermal processes in the food industry |z 9780128221075 |w (OCoLC)1351685091 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128221075 |z Texto completo |