Food processing for increased quality and consumption / (Record no. 216457)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05568cam a2200493 i 4500 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | N$T |
| 019 ## - | |
| -- | 1162128226 |
| -- | 1229838660 |
| -- | 1259584560 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780128114995 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0128114991 |
| 245 00 - TITLE STATEMENT | |
| Title | Food processing for increased quality and consumption / |
| Statement of responsibility, etc. | edited by Alexandru Mihai Grumezascu, Alina Maria Holban. |
| 300 ## - DESCRIPTION | |
| Extent | 1 online resource (xxvi, 498 pages) : |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Food Processing for Increasing Consumption: the case of Legumes; Geetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi ; 2. Emerging food processing technologies: an overview; Gargi Ghoshal ; 3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties; Guillermo Petzold, Jorge Moreno, Mar�ia P�ia Gianelli, Fabiola Cerda, Karla Mella, Pamela Z�u�niga, and Patricio Orellana ; 4. Cutting Automation in Food Processing; Debao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang ; 5. The perception of consumers vis-�a-vis tracked fish measured via electronic instrument; Erika da Silva Maciel, Juliana Antunes Galv�ao, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer ; 6. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins; Bruna Castro Porto, Alline Artigiani Lima Tribst, Marcelo Cristianini ; 7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products; Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park ; 8. Agroindustrial co-products as sources of novel functional ingredients; M. Lourdes Perez-Chabela and Annel M. Hern�andez-Alc�antara ; 9. The contribution of bioactive peptides of whey to quality of food products; Tanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric ; 10. Amino acids -- carriers of foods nutritional and biological value; Fanny Ribarova ; 11. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools; Sonia Esther Barberis, H�ector Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes ; 12. Production of low alcohol beverages: Current status and perspectives; Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo ; 13. Dielectric Defrosting of Frozen Foods; Yvan Llave and Noboru Sakai ; 14. Role for value addition in processing foods of traditional varieties of grains; A. Sathya ; 15. Role of food product development in increased food consumption and value addition; Mian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah. |
| 650 #0 - SUBJECT | |
| Keyword | Food industry and trade |
| 650 #0 - SUBJECT | |
| Keyword | Food handling. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Grumezescu, Alexandru Mihai, |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Holban, Alina Maria, |
| 856 40 - ONLINE RESOURCES | |
| url | https://www.sciencedirect.com/science/book/9780128114476 |
| 758 ## - | |
| -- | has work: |
| -- | Food processing for increased quality and consumption (Text) |
| -- | https://id.oclc.org/worldcat/entity/E39PCFPtXxwPmj7tGbxGPhxj3P |
| -- | https://id.oclc.org/worldcat/ontology/hasWork |
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