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20250526.0 |
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241216s2020 -cn eng |
| 020 |
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|a 9781771888318 (hbk)
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| 020 |
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|a 9781774635193 (pbk)
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a TP371.2
|b E44 2020
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| 090 |
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|a TP371.2
|b E44 2020
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| 245 |
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|a Emerging thermal and nonthermal technologies in food processing
|c edited by Prem Prakash Srivastav, Deepak Kumar Verma, Ami R.Patel, Asaad Rehman al-Hilphy
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| 264 |
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|a Burlington, Canada :
|b Apple Academic Press
|c ©2020
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| 264 |
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|c ©2020
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| 300 |
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|a xxv, 290 pages :
|b illustrations (chiefly color) ;
|c 23 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 275-278) and index (pages [279]-290
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| 505 |
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|a 1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes -- 2. Microwave Heating: Alternative Thermal Process Technology for Food Application -- 3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables -- 4. Disinfection of Drinking Water by Low Electric Field -- 5. Removal Cholesterol from Minced Meat Using Supercritical CO2 -- 6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato -- 7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review -- 8. Hydrodynamic Cavitation Technology for Food Processing and Preservation -- 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application -- 10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application
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| 650 |
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|a Food industry and trade
|x Technological innovations
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| 700 |
1 |
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|a Al-Hilphy, Asaad Rehman ,
|e editor
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| 700 |
1 |
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|a Patel,Ami R. ,
|e editor
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| 700 |
1 |
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|a Srivastav, Prem Prakash ,
|e editor
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| 700 |
1 |
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|a Verma, Deepak Kumar ,
|e editor
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| 999 |
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|a 1000187370
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187371
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187372
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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