Novel thermal and non-thermal technologies for fluid foods: Includes index
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London
Academic
2012
|
| Schriftenreihe: | Food science and techonology international series
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (1 online resource (xvi, 526 p.)) |
| ISBN: | 9780123814708 0123814707 9780123814715 0123814715 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV039829247 | ||
| 003 | DE-604 | ||
| 005 | 20120621 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 120124s2012 sz |||| o||u| ||||||eng d | ||
| 020 | |a 9780123814708 |c electronic bk. |9 978-0-12-381470-8 | ||
| 020 | |a 0123814707 |c electronic bk. |9 0-12-381470-7 | ||
| 020 | |a 9780123814715 |c ebook |9 978-0-12-381471-5 | ||
| 020 | |a 0123814715 |c ebook |9 0-12-381471-5 | ||
| 035 | |a (OCoLC)775115716 | ||
| 035 | |a (DE-599)BVBBV039829247 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 044 | |a sz |c XA-CH | ||
| 049 | |a DE-1046 |a DE-1028 | ||
| 245 | 1 | 0 | |a Novel thermal and non-thermal technologies for fluid foods |b Includes index |c edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis |
| 264 | 1 | |a London |b Academic |c 2012 | |
| 300 | |a 1 Online-Ressource (1 online resource (xvi, 526 p.)) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food science and techonology international series | |
| 500 | |a Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes | ||
| 500 | |a Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Food industry and trade | |
| 650 | 4 | |a Food / Preservation | |
| 650 | 4 | |a Fluids | |
| 700 | 1 | |a Cullen, P. J. |e Sonstige |4 oth | |
| 700 | 1 | |a Tiwari, Brijesh K. |e Sonstige |4 oth | |
| 700 | 1 | |a Valdramidis, Vasilis P. |e Sonstige |4 oth | |
| 710 | 2 | |a ScienceDirect (Online service) |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780123814708 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ABS |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-024689251 | ||
Datensatz im Suchindex
| _version_ | 1804148764280094720 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV039829247 |
| collection | ZDB-33-ABS ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)775115716 (DE-599)BVBBV039829247 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03365nmm a2200469zc 4500</leader><controlfield tag="001">BV039829247</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20120621 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">120124s2012 sz |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780123814708</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-12-381470-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0123814707</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">0-12-381470-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780123814715</subfield><subfield code="c">ebook</subfield><subfield code="9">978-0-12-381471-5</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0123814715</subfield><subfield code="c">ebook</subfield><subfield code="9">0-12-381471-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)775115716</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV039829247</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">sz</subfield><subfield code="c">XA-CH</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1028</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Novel thermal and non-thermal technologies for fluid foods</subfield><subfield code="b">Includes index</subfield><subfield code="c">edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London</subfield><subfield code="b">Academic</subfield><subfield code="c">2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (1 online resource (xvi, 526 p.))</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food science and techonology international series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food industry and trade</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fluids</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cullen, P. J.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tiwari, Brijesh K.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Valdramidis, Vasilis P.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">ScienceDirect (Online service)</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780123814708</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ABS</subfield><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-024689251</subfield></datafield></record></collection> |
| id | DE-604.BV039829247 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T00:12:19Z |
| institution | BVB |
| isbn | 9780123814708 0123814707 9780123814715 0123814715 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-024689251 |
| oclc_num | 775115716 |
| open_access_boolean | |
| owner | DE-1046 DE-1028 |
| owner_facet | DE-1046 DE-1028 |
| physical | 1 Online-Ressource (1 online resource (xvi, 526 p.)) |
| psigel | ZDB-33-ABS ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Academic |
| record_format | marc |
| series2 | Food science and techonology international series |
| spelling | Novel thermal and non-thermal technologies for fluid foods Includes index edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis London Academic 2012 1 Online-Ressource (1 online resource (xvi, 526 p.)) txt rdacontent c rdamedia cr rdacarrier Food science and techonology international series Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective Includes bibliographical references and index Food industry and trade Food / Preservation Fluids Cullen, P. J. Sonstige oth Tiwari, Brijesh K. Sonstige oth Valdramidis, Vasilis P. Sonstige oth ScienceDirect (Online service) Sonstige oth http://www.sciencedirect.com/science/book/9780123814708 Verlag Volltext |
| spellingShingle | Novel thermal and non-thermal technologies for fluid foods Includes index Food industry and trade Food / Preservation Fluids |
| title | Novel thermal and non-thermal technologies for fluid foods Includes index |
| title_auth | Novel thermal and non-thermal technologies for fluid foods Includes index |
| title_exact_search | Novel thermal and non-thermal technologies for fluid foods Includes index |
| title_full | Novel thermal and non-thermal technologies for fluid foods Includes index edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis |
| title_fullStr | Novel thermal and non-thermal technologies for fluid foods Includes index edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis |
| title_full_unstemmed | Novel thermal and non-thermal technologies for fluid foods Includes index edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis |
| title_short | Novel thermal and non-thermal technologies for fluid foods |
| title_sort | novel thermal and non thermal technologies for fluid foods includes index |
| title_sub | Includes index |
| topic | Food industry and trade Food / Preservation Fluids |
| topic_facet | Food industry and trade Food / Preservation Fluids |
| url | http://www.sciencedirect.com/science/book/9780123814708 |
| work_keys_str_mv | AT cullenpj novelthermalandnonthermaltechnologiesforfluidfoodsincludesindex AT tiwaribrijeshk novelthermalandnonthermaltechnologiesforfluidfoodsincludesindex AT valdramidisvasilisp novelthermalandnonthermaltechnologiesforfluidfoodsincludesindex AT sciencedirectonlineservice novelthermalandnonthermaltechnologiesforfluidfoodsincludesindex |