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Thermal technologies in food processing /
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achiev...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Thermal technologies in food processing / |c edited by Philip Richardson. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2001. | ||
| 300 | |a 1 online resource (xvi, 294 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 Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index. | |
| 506 | |a Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |5 PPiU | ||
| 520 | |a Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 0 | |a Food industry and trade |x Technology transfer. | |
| 650 | 0 | |a Food |x Effect of heat on. | |
| 650 | 2 | |a Food Preservation | |
| 650 | 6 | |a Aliments |x Effets de la chaleur sur. | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Transfert de technologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Effect of heat on |2 fast | |
| 650 | 7 | |a Food industry and trade |x Technology transfer |2 fast | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 700 | 1 | |a Richardson, Philip |q (Philip S.) | |
| 776 | 0 | 8 | |i Print version: |t Thermal technologies in food processing. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001 |z 185573558X |z 0849312167 |w (OCoLC)46944552 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpTTFP0008/toc |z Texto completo |
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