Thermal technologies in food processing:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC Press
2001
|
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf |
| Beschreibung: | 1 Online-Ressource (xvi, 294 p.) |
| ISBN: | 1591243327 9781591243328 1855736616 9781855736610 185573558X 9781855735583 9780849312168 0849312167 1280372818 9781280372810 |
Internformat
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| 264 | 1 | |a Boca Raton, Fla. |b CRC Press |c 2001 | |
| 300 | |a 1 Online-Ressource (xvi, 294 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science and technology | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf | ||
| 650 | 4 | |a Food engineering & processing | |
| 650 | 4 | |a Food packaging | |
| 650 | 4 | |a Alimentos / Preservación | |
| 650 | 4 | |a Aliments, Effets de la chaleur sur les | |
| 650 | 4 | |a Aliments / Conservation | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food / Effect of heat on |2 fast | |
| 650 | 7 | |a Food industry and trade / Technology transfer |2 fast | |
| 650 | 7 | |a Food / Preservation |2 fast | |
| 650 | 4 | |a Food |x Preservation | |
| 650 | 4 | |a Food industry and trade |x Technology transfer | |
| 650 | 4 | |a Food |x Effect of heat on | |
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Datensatz im Suchindex
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| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313349 |
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| dewey-full | 664/.028 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.028 |
| dewey-search | 664/.028 |
| dewey-sort | 3664 228 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313349 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1591243327 9781591243328 1855736616 9781855736610 185573558X 9781855735583 9780849312168 0849312167 1280372818 9781280372810 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750340 |
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| physical | 1 Online-Ressource (xvi, 294 p.) |
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| publishDate | 2001 |
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| publisher | CRC Press |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Thermal technologies in food processing edited by Philip Richardson Boca Raton, Fla. CRC Press 2001 1 Online-Ressource (xvi, 294 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science and technology Includes bibliographical references and index Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf Food engineering & processing Food packaging Alimentos / Preservación Aliments, Effets de la chaleur sur les Aliments / Conservation TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Effect of heat on fast Food industry and trade / Technology transfer fast Food / Preservation fast Food Preservation Food industry and trade Technology transfer Food Effect of heat on Lebensmittel (DE-588)4034870-2 gnd rswk-swf Thermische Verfahrenstechnik (DE-588)4117203-6 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Thermische Verfahrenstechnik (DE-588)4117203-6 s 2\p DE-604 Richardson, Philip Sonstige oth http://www.sciencedirect.com/science/book/9781855735583 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Thermal technologies in food processing Food engineering & processing Food packaging Alimentos / Preservación Aliments, Effets de la chaleur sur les Aliments / Conservation TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Effect of heat on fast Food industry and trade / Technology transfer fast Food / Preservation fast Food Preservation Food industry and trade Technology transfer Food Effect of heat on Lebensmittel (DE-588)4034870-2 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4117203-6 (DE-588)4143413-4 |
| title | Thermal technologies in food processing |
| title_auth | Thermal technologies in food processing |
| title_exact_search | Thermal technologies in food processing |
| title_full | Thermal technologies in food processing edited by Philip Richardson |
| title_fullStr | Thermal technologies in food processing edited by Philip Richardson |
| title_full_unstemmed | Thermal technologies in food processing edited by Philip Richardson |
| title_short | Thermal technologies in food processing |
| title_sort | thermal technologies in food processing |
| topic | Food engineering & processing Food packaging Alimentos / Preservación Aliments, Effets de la chaleur sur les Aliments / Conservation TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Effect of heat on fast Food industry and trade / Technology transfer fast Food / Preservation fast Food Preservation Food industry and trade Technology transfer Food Effect of heat on Lebensmittel (DE-588)4034870-2 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd |
| topic_facet | Food engineering & processing Food packaging Alimentos / Preservación Aliments, Effets de la chaleur sur les Aliments / Conservation TECHNOLOGY & ENGINEERING / Food Science Food / Effect of heat on Food industry and trade / Technology transfer Food / Preservation Food Preservation Food industry and trade Technology transfer Food Effect of heat on Lebensmittel Thermische Verfahrenstechnik Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781855735583 |
| work_keys_str_mv | AT richardsonphilip thermaltechnologiesinfoodprocessing |