Food Processing: Strategies for Quality Assessment:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York, NY [u.a.]
Springer
2014
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| Schriftenreihe: | Food Engineering Series
|
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781493913787 |
| DOI: | 10.1007/978-1-4939-1378-7 |
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| 700 | 1 | |a Ahmad, Saghir |e Sonstige |4 oth | |
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Datensatz im Suchindex
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|---|---|
| adam_text | FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT
/
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT, A BROAD PERSPECTIVE
ABDUL MALIK, FARHANA MASOOD AND SAGHIR AHMAD
FRUIT PROCESSING OEMER UTKU COPUR AND CANAN ECE TAMER
CITRUS JUICES TECHNOLOGY ASIYE AKYILDIZ AND ERDAL AGCAM
NUTRITIONAL QUALITY ASSESSMENT IN DAIRY PRODUCTS - A PERSPECTIVE
A. ADNAN HAYALOGLU AND MEHMET GUEVEN
MEAT PRODUCTS AND BY-PRODUCTS FOR VALUE ADDITION
SAGHIR AHMAD AND ABDUL GHAFOUR BADPA
SURFACE DECONTAMINATION TREATMENTS FOR IMPROVING THE SAFETY OF MEAT AND
POULTRY HAKAN BENLI
FOOD QUALITY AND SAFETY SAGHIR AHMAD
FOODBORNE MICROBIAL DISEASES AND CONTROL: FOODBORNE INFECTIONS AND
INTOXICATIONS SAIT AYKUT AYTAC AND BIRCE MERCANOGLU TABAN
MICROBIAL METABOLITES AS BIOLOGICAL CONTROL AGENTS IN FOOD SAFETY
ZERRIN ERGINKAYA, EMEL UENAL AND SELIN KALKAN
USE OF ANTIMICROBIAL EDIBLE FILMS AND COATINGS AS PACKAGING MATERIALS
FOR FOOD SAFETY
ZERRIN ERGINKAYA, SELIN KALKAN AND EMEL UENAL
RECENT APPROACHES IN RISK ASSESSMENT OF FOODS FARHANA MASOOD, SAMIRA
UMME AIMAN, SANA KHAN, SHOWKAT AHMAD LONE AND ABDUL MALIK
MICROBIOLOGICAL QUALITY SYSTEMS AND MICROBIAL RISK ANALYSIS BIRCE
MERCANOGLU TABAN AND SAIT AYKUT
AYTACVALUE ADDITION AND PRESERVATION BY FERMENTATION TECHNOLOGY SAGHIR
AHMAD
IMPORTANCE OF YEASTS AND LACTIC ACID BACTERIA IN FOOD PROCESSING
HUESEYIN ERTEN, BILAL AGIRMAN, CENNET PELIN BOYACI GUENDUEZ, ERDEM
CARSANBA, SELVIHAN SERT, SEZGI BIRCAN AND HASAN TANGUELER
APPLICATION OF MEMBRANE TECHNOLOGY IN FOOD PROCESSING SAGHIR AHMAD AND
SK. MUSHEER AHMAD
TECHNOLOGY FOR VALUE ADDITION AND PRESERVATION OF HORTICULTURAL PRODUCE
RAM KISHOR GUPTA
POST HARVEST MANAGEMENT AND VALUE ADDITION OF HORTICULTURAL CROPS
PRABHAT KUMAR SRIVASTAVA AND SAGHIR AHMAD
DEVELOPMENT OF VALUE ADDED PRODUCTS FROM FOOD WASTES CANAN ECE TAMER AND
OEMER UTKU COPUR
NANOTECHNOLOGY IN FOOD AND AGRICULTURE INDUSTRY EMIR AYSE OEZER, MELIKE
OEZCAN AND MUSTAFA
DIDIN.
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT
/
: 2014
ABSTRACT / INHALTSTEXT
THE AIM OF FOOD PROCESSING IS TO ENSURE THE MICROBIOLOGICAL AND CHEMICAL
SAFETY OF FOODS, ADEQUATE NUTRIENT CONTENT AND BIOAVAILABILITY AND
ACCEPTABILITY TO THE CONSUMER WITH REGARD TO SENSORY PROPERTIES AND EASE
OF PREPARATION. PROCESSINGMAY HAVE EITHER BENEFICIAL OR HARMFUL
EFFECTS ON THESE PROPERTIES, SO EACH OF THESE FACTORS MUST BE TAKEN INTO
ACCOUNT IN THE DESIGN AND PREPARATION OF FOODS. THIS BOOK OFFERS A
UNIQUE LOOK AT THE SUBJECT AND PROVIDES NOT ONLY AN UPDATE OF
STATE-OF-THE ART TECHNIQUES IN MANY CRITICAL AREAS OF FOOD PROCESSING
AND QUALITY ASSESSMENT, BUT ALSO THE DEVELOPMENT OF VALUE ADDED PRODUCTS
FROM FOOD WASTE, SAFETY AND NANOTECHNOLOGY IN THE FOOD AND AGRICULTURE
INDUSTRY AND LOOKS INTO THE FUTURE BY DEFINING CURRENT OBSTACLES AND
FUTURE RESEARCH GOALS. THIS BOOK IS NOT INTENDED TO SERVE AS AN
ENCYCLOPEDIC REVIEW OF THE SUBJECT. HOWEVER, THE VARIOUS CHAPTERS
INCORPORATE BOTH THEORETICAL AND PRACTICAL ASPECTS AND MAY SERVE AS
BASELINE INFORMATION FOR FUTURE RESEARCH THROUGH WHICH SIGNIFICANT
DEVELOPMENT IS POSSIBLE
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
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| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4939-1378-7 |
| format | Electronic eBook |
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| spelling | Food Processing: Strategies for Quality Assessment Abdul Malik ; Zerrin Erginkaya ; Saghir Ahmad ; Hüseyin Erten, ed. New York, NY [u.a.] Springer 2014 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Food Engineering Series Chemie Food science Chemistry Malik, Abdul Sonstige oth Erginkaya, Zerrin Sonstige oth Ahmad, Saghir Sonstige oth Erten, Hüseyin Sonstige oth Erscheint auch als Druckausgabe 978-1-4939-1377-0 https://doi.org/10.1007/978-1-4939-1378-7 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027664126&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027664126&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Food Processing: Strategies for Quality Assessment Chemie Food science Chemistry |
| title | Food Processing: Strategies for Quality Assessment |
| title_auth | Food Processing: Strategies for Quality Assessment |
| title_exact_search | Food Processing: Strategies for Quality Assessment |
| title_full | Food Processing: Strategies for Quality Assessment Abdul Malik ; Zerrin Erginkaya ; Saghir Ahmad ; Hüseyin Erten, ed. |
| title_fullStr | Food Processing: Strategies for Quality Assessment Abdul Malik ; Zerrin Erginkaya ; Saghir Ahmad ; Hüseyin Erten, ed. |
| title_full_unstemmed | Food Processing: Strategies for Quality Assessment Abdul Malik ; Zerrin Erginkaya ; Saghir Ahmad ; Hüseyin Erten, ed. |
| title_short | Food Processing: Strategies for Quality Assessment |
| title_sort | food processing strategies for quality assessment |
| topic | Chemie Food science Chemistry |
| topic_facet | Chemie Food science Chemistry |
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