000			05568cam a2200493 i 4500
001			on1031374250
003			OCoLC
005			20250612155459.0
006			m o d
007			cr cnu---unuuu
008			180416s2018 enka ob 001 0 eng d
040			_aN$T _beng _erda _epn _cN$T _dN$T _dYDX _dOPELS _dNLE _dDKU _dOCLCF _dSTF _dMERER _dD6H _dOCLCQ _dINT _dSNK _dOCLCQ _dUKMGB _dU3W _dLVT _dOCLCQ _dUHL _dOCLCO _dOCLCA _dS2H _dOCLCO _dOCLCQ _dOCLCO _dK6U _dOCL _dOCLCQ _dSFB _dOCLCQ _dOCLCO _dOCLCL _dSXB _dOCLCQ _dUKKRT
016	7		_a018637936 _2Uk
019			_a1162128226 _a1229838660 _a1259584560
020			_a9780128114995 _q(electronic bk.)
020			_a0128114991 _q(electronic bk.)
020			_z9780128114476
020			_z0128114479
035			_a(OCoLC)1031374250 _z(OCoLC)1162128226 _z(OCoLC)1229838660 _z(OCoLC)1259584560
050		4	_aHD9000.5
072		7	_aBUS _x070000 _2bisacsh
082	0	4	_a338.47664 _223
245	0	0	_aFood processing for increased quality and consumption / _cedited by Alexandru Mihai Grumezascu, Alina Maria Holban.
264		1	_aLondon : _bAcademic Press, _c[2018]
300			_a1 online resource (xxvi, 498 pages) : _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aHandbook of food bioengineering ; _vvolume 18
588	0		_aPrint version record.
504			_aIncludes bibliographical references and index.
520			_a"Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and moreProvides techniques to improve the quality and sensory aspects of foodsIncludes processing techniques for meat, fish, fruit, alcohol, yogurt and wheyOutlines techniques for fresh, cured and frozen foodsPresents processing methods to improve the nutritional value of foods"-- _cProvided by publisher
505	0		_a1. 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		_aDynamic 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		_aStrategy 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	_aFood industry and trade _xTechnological innovations. _934135
650		0	_aFood handling. _934136
700	1		_aGrumezescu, Alexandru Mihai, _eeditor.
700	1		_aHolban, Alina Maria, _eeditor.
758			_ihas work: _aFood processing for increased quality and consumption (Text) _1https://id.oclc.org/worldcat/entity/E39PCFPtXxwPmj7tGbxGPhxj3P _4https://id.oclc.org/worldcat/ontology/hasWork
776	0	8	_iPrint version: _tFood processing for increased quality and consumption. _dLondon : Academic Press, [2018] _z9780128114476 _w(OCoLC)1030531829
830		0	_aHandbook of food bioengineering ; _vv. 18.
856	4	0	_3ScienceDirect _uhttps://www.sciencedirect.com/science/book/9780128114476
999			_c216457 _d216457