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20121227093000.0 |
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110622s2011 enk eng |
| 020 |
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|a 1849730377 (hardback : alk. paper)
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| 020 |
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|a 9781849730372 (hardback : alk. paper)
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| 050 |
0 |
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|a TD195.F57
|b .A48 2011
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| 090 |
0 |
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|a TD195.F57
|b .A48 2011
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| 245 |
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|a Alternatives to conventional food processing
|c edited by Andrew Proctor
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| 260 |
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|a Cambridge :
|b RSC ,
|c c2011
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| 300 |
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|a xv, 481 p. :
|b ill. ;
|c 24 cm.
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| 490 |
1 |
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|a RSC green chemistry
|v 10
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction to green chemistry -- 2. Comparison of EU and US law on sustainable food processing -- 3. Advances in critical fluid processing -- 4. Supercritical fluid pasteurization and food safety -- 5. Membrane separations in food processing -- 6. High hydrostatic pressure food processing -- 7. Ohmic heating of foods -- 8. Aqueous enzymatic oil extraction from seeds, fruits and other oil-rich plant materials -- 9. High-intensity pulsed light food processing -- 10. Ultrasonic food processing -- 11. Microwave food processing
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| 650 |
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0 |
|a Environmental chemistry
|x Industrial applications
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| 650 |
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0 |
|a Food industry and trade
|x Environmental aspects
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| 700 |
1 |
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|a Proctor, Andrew ,
|d 1953- ,
|e author
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| 710 |
2 |
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|a Royal Society of Chemistry (Great Britain)
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| 999 |
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|a 1000150156
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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