Advances in Thermal and Non-Thermal Food Preservation:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken
John Wiley & Sons
2007
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Advances in Thermal and Non-Thermal Food Preservation; Contents; Preface; Contributors; 1 Basic Food Microbiology; Part One: Thermal Food Preservation; 2 Thermal Processing of Liquid Foods with or without Particulates; 3 Aseptic Processing; 4 UHT and Aseptic Processing of Milk and Milk Products; 5 Microwave and Radio-Frequency Heating; 6 Novel Thermal Processing Technologies; 7 Radio-Frequency Heating: Commercial Developments; 8 Sous Vide and Cook-Chill Processing of Foods: Concept Development and Microbiological Safety; Part Two: Non-Thermal Food Preservation 9. Active Packaging: A Non-Thermal Process10 The Ozonation Concept: Advantages of Ozone Treatment and Commercial Developments; 11 Electronic Pasteurization; 12 High-Pressure Processing of Foods; 13 Pulsed Electric Field Technology: Effect on Milk and Fruit Juices; Index Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:.:.; thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), .; minimal thermal processing (e.g., sous-vide processing), and.; non-thermal food preservation techniques (e.g., high pressure processing and pulsed |
| Beschreibung: | 1 Online-Ressource (296 pages) |
| ISBN: | 0470276606 1282365487 9780470276600 9781282365483 |
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| 500 | |a 9. Active Packaging: A Non-Thermal Process10 The Ozonation Concept: Advantages of Ozone Treatment and Commercial Developments; 11 Electronic Pasteurization; 12 High-Pressure Processing of Foods; 13 Pulsed Electric Field Technology: Effect on Milk and Fruit Juices; Index | ||
| 500 | |a Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:.:.; thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), .; minimal thermal processing (e.g., sous-vide processing), and.; non-thermal food preservation techniques (e.g., high pressure processing and pulsed | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Tewari, Gaurav |
| author_facet | Tewari, Gaurav |
| author_role | aut |
| author_sort | Tewari, Gaurav |
| author_variant | g t gt |
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| bvnumber | BV043146937 |
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| ctrlnum | (OCoLC)609847646 (DE-599)BVBBV043146937 |
| 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.BV043146937 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:18:53Z |
| institution | BVB |
| isbn | 0470276606 1282365487 9780470276600 9781282365483 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028571128 |
| oclc_num | 609847646 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (296 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | John Wiley & Sons |
| record_format | marc |
| spelling | Tewari, Gaurav Verfasser aut Advances in Thermal and Non-Thermal Food Preservation Hoboken John Wiley & Sons 2007 1 Online-Ressource (296 pages) txt rdacontent c rdamedia cr rdacarrier Advances in Thermal and Non-Thermal Food Preservation; Contents; Preface; Contributors; 1 Basic Food Microbiology; Part One: Thermal Food Preservation; 2 Thermal Processing of Liquid Foods with or without Particulates; 3 Aseptic Processing; 4 UHT and Aseptic Processing of Milk and Milk Products; 5 Microwave and Radio-Frequency Heating; 6 Novel Thermal Processing Technologies; 7 Radio-Frequency Heating: Commercial Developments; 8 Sous Vide and Cook-Chill Processing of Foods: Concept Development and Microbiological Safety; Part Two: Non-Thermal Food Preservation 9. Active Packaging: A Non-Thermal Process10 The Ozonation Concept: Advantages of Ozone Treatment and Commercial Developments; 11 Electronic Pasteurization; 12 High-Pressure Processing of Foods; 13 Pulsed Electric Field Technology: Effect on Milk and Fruit Juices; Index Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:.:.; thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), .; minimal thermal processing (e.g., sous-vide processing), and.; non-thermal food preservation techniques (e.g., high pressure processing and pulsed TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Effect of heat on fast Food / Microbiology fast Food / Preservation fast Food Effect of heat on Food Preservation Food Microbiology Juneja, Vijay Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450012 Aggregator Volltext |
| spellingShingle | Tewari, Gaurav Advances in Thermal and Non-Thermal Food Preservation TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Effect of heat on fast Food / Microbiology fast Food / Preservation fast Food Effect of heat on Food Preservation Food Microbiology |
| title | Advances in Thermal and Non-Thermal Food Preservation |
| title_auth | Advances in Thermal and Non-Thermal Food Preservation |
| title_exact_search | Advances in Thermal and Non-Thermal Food Preservation |
| title_full | Advances in Thermal and Non-Thermal Food Preservation |
| title_fullStr | Advances in Thermal and Non-Thermal Food Preservation |
| title_full_unstemmed | Advances in Thermal and Non-Thermal Food Preservation |
| title_short | Advances in Thermal and Non-Thermal Food Preservation |
| title_sort | advances in thermal and non thermal food preservation |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Effect of heat on fast Food / Microbiology fast Food / Preservation fast Food Effect of heat on Food Preservation Food Microbiology |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Effect of heat on Food / Microbiology Food / Preservation Food Effect of heat on Food Preservation Food Microbiology |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450012 |
| work_keys_str_mv | AT tewarigaurav advancesinthermalandnonthermalfoodpreservation AT junejavijay advancesinthermalandnonthermalfoodpreservation |