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00000cam a2200000 7i4500 |
| 001 |
0000086955 |
| 005 |
20150323093000.0 |
| 008 |
141023s2013 flu eng |
| 020 |
|
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|a 146650725X (e-book)
|
| 020 |
|
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|a 9781466507241
|
| 020 |
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|a 9781466507258 (e-book)
|
| 050 |
0 |
0 |
|a TP373.6
|b .I47 2014
|
| 090 |
0 |
0 |
|a TP373.6
|b .I47 2014
|
| 245 |
0 |
0 |
|a Improving food quality with novel food processing [
|h electronic resource]
|c edited by Ozlem Tokusoglu, Barry G. Swanson
|
| 260 |
|
|
|a Boca Raton, Florida :
|b CRC Press ,
|c c2014
|
| 300 |
|
|
|a 1 online resource (xiv, 455p.) :
|b ill
|
| 500 |
|
|
|a Includes index
|
| 520 |
|
|
|a "Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"
|
| 650 |
|
0 |
|a Food industry and trade
|x Sanitation
|
| 650 |
|
0 |
|a Food
|x Preservation
|
| 650 |
|
0 |
|a Processed foods
|
| 700 |
1 |
|
|a Swanson, Barry G. ,
|e author
|
| 700 |
1 |
|
|a Tokusoglu, Ozlem ,
|e author
|
| 856 |
4 |
0 |
|3 CRCBASENET
|u http://www.crcnetbase.com/action/doSearch?AllField=improving+food+quality+with+novel+food&access=
|
| 999 |
|
|
|a 1000163572
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|