The food industry :: perceptions, practices and future prospects /
"The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chem...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Science Publishers,
[2021]
|
| Schriftenreihe: | Food science and technology series (Nova Science Publishers)
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilization techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics"-- |
| Beschreibung: | 1 online resource : illustrations (some color). |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 1685073441 9781685073442 |
Internformat
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| 264 | 1 | |a New York : |b Nova Science Publishers, |c [2021] | |
| 300 | |a 1 online resource : |b illustrations (some color). | ||
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| 520 | |a "The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilization techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on February 21, 2022). | ||
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 0 | |a Food science. |0 http://id.loc.gov/authorities/subjects/sh2018000786 | |
| 650 | 6 | |a Science des aliments. | |
| 650 | 7 | |a Food industry and trade |x Technological innovations |2 fast | |
| 650 | 7 | |a Food science |2 fast | |
| 700 | 1 | |a Santos, Diego T., |e editor. |0 http://id.loc.gov/authorities/names/n2021059959 | |
| 700 | 1 | |a Abel Castillo-Torres, R. |q (Ricardo Abel Castillo-Torres), |e editor. |0 http://id.loc.gov/authorities/names/n2021059953 | |
| 700 | 1 | |a Carvalho, Giovani B. M., |e editor. |0 http://id.loc.gov/authorities/names/n2021059960 | |
| 758 | |i has work: |a Food industry (Nova Science Publishers) (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFX3kmTjjRT344CDd8gvpd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
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Datensatz im Suchindex
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| author2 | Santos, Diego T. Abel Castillo-Torres, R. (Ricardo Abel Castillo-Torres) Carvalho, Giovani B. M. |
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| author2_variant | d t s dt dts c t r a ctr ctra g b m c gbm gbmc |
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| discipline | Chemie / Pharmazie |
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| id | ZDB-4-EBU-on1285370052 |
| illustrated | Illustrated |
| indexdate | 2024-07-16T15:04:32Z |
| institution | BVB |
| isbn | 1685073441 9781685073442 |
| language | English |
| lccn | 2021052650 |
| oclc_num | 1285370052 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource : illustrations (some color). |
| psigel | ZDB-4-EBU |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | Nova Science Publishers, |
| record_format | marc |
| series | Food science and technology series (Nova Science Publishers) |
| series2 | Food science and technology |
| spelling | Food industry (Nova Science Publishers) The food industry : perceptions, practices and future prospects / Diego Tresinari dos Santos, R. Abel C. Torres and Giovani Brandão Mafra de Carvalho, editors.. New York : Nova Science Publishers, [2021] 1 online resource : illustrations (some color). text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology Includes bibliographical references and index. "The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilization techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics"-- Provided by publisher. Description based on online resource; title from digital title page (viewed on February 21, 2022). Food industry and trade Technological innovations. Food science. http://id.loc.gov/authorities/subjects/sh2018000786 Science des aliments. Food industry and trade Technological innovations fast Food science fast Santos, Diego T., editor. http://id.loc.gov/authorities/names/n2021059959 Abel Castillo-Torres, R. (Ricardo Abel Castillo-Torres), editor. http://id.loc.gov/authorities/names/n2021059953 Carvalho, Giovani B. M., editor. http://id.loc.gov/authorities/names/n2021059960 has work: Food industry (Nova Science Publishers) (Text) https://id.oclc.org/worldcat/entity/E39PCFX3kmTjjRT344CDd8gvpd https://id.oclc.org/worldcat/ontology/hasWork Print version: Food industry (Nova Science Publishers) Food industry New York : Nova Science Publishers, [2021] 9781685073022 (DLC) 2021052649 Food science and technology series (Nova Science Publishers) http://id.loc.gov/authorities/names/no2009203448 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3072394 Volltext |
| spellingShingle | The food industry : perceptions, practices and future prospects / Food science and technology series (Nova Science Publishers) Food industry and trade Technological innovations. Food science. http://id.loc.gov/authorities/subjects/sh2018000786 Science des aliments. Food industry and trade Technological innovations fast Food science fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh2018000786 |
| title | The food industry : perceptions, practices and future prospects / |
| title_alt | Food industry (Nova Science Publishers) |
| title_auth | The food industry : perceptions, practices and future prospects / |
| title_exact_search | The food industry : perceptions, practices and future prospects / |
| title_full | The food industry : perceptions, practices and future prospects / Diego Tresinari dos Santos, R. Abel C. Torres and Giovani Brandão Mafra de Carvalho, editors.. |
| title_fullStr | The food industry : perceptions, practices and future prospects / Diego Tresinari dos Santos, R. Abel C. Torres and Giovani Brandão Mafra de Carvalho, editors.. |
| title_full_unstemmed | The food industry : perceptions, practices and future prospects / Diego Tresinari dos Santos, R. Abel C. Torres and Giovani Brandão Mafra de Carvalho, editors.. |
| title_short | The food industry : |
| title_sort | food industry perceptions practices and future prospects |
| title_sub | perceptions, practices and future prospects / |
| topic | Food industry and trade Technological innovations. Food science. http://id.loc.gov/authorities/subjects/sh2018000786 Science des aliments. Food industry and trade Technological innovations fast Food science fast |
| topic_facet | Food industry and trade Technological innovations. Food science. Science des aliments. Food industry and trade Technological innovations Food science |
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