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- 2011293601 abstract "Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.".
- 2011293601 contributor B12181991.
- 2011293601 created "2012.".
- 2011293601 date "2012".
- 2011293601 date "2012.".
- 2011293601 dateCopyrighted "2012.".
- 2011293601 description "Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes -- Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective.".
- 2011293601 description "Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.".
- 2011293601 description "Includes bibliographical references and index.".
- 2011293601 extent "xvi, 526 p. :".
- 2011293601 identifier "0123814707".
- 2011293601 identifier "9780123814708".
- 2011293601 isPartOf "Food science and technology international series.".
- 2011293601 isPartOf "Food science and techonology international series".
- 2011293601 issued "2012".
- 2011293601 issued "2012.".
- 2011293601 language "eng".
- 2011293601 publisher "London ; Waltham, MA : Academic,".
- 2011293601 subject "664.024 23".
- 2011293601 subject "Fluids.".
- 2011293601 subject "Food Preservation.".
- 2011293601 subject "Food industry and trade.".
- 2011293601 subject "TP370 .N59 2012".
- 2011293601 tableOfContents "Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes -- Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective.".
- 2011293601 title "Novel thermal and non-thermal technologies for fluid foods / edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis.".
- 2011293601 type "text".