Dense phase carbon dioxide: food and pharmaceutical applications
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Hoboken, N.J.
Wiley-Blackwell
2012
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| Subjects: | |
| Physical Description: | xv, 316 p. |
| ISBN: | 9781118243343 |
Staff View
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| 245 | 1 | 0 | |a Dense phase carbon dioxide |b food and pharmaceutical applications |c edited by Murat O. Balaban, Giovanna Ferrentino |
| 264 | 1 | |a Hoboken, N.J. |b Wiley-Blackwell |c 2012 | |
| 300 | |a xv, 316 p. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 505 | 8 | |a Includes bibliographical references and index | |
| 505 | 8 | |a "Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, mainly used for pasteurization of liquid foods. It has advantages compared to thermal pasteurization in its potential to preserve the sensory quality and nutrient content of the foods. It also has potential advantages over other non-thermal processes since it is a continuous process, and both the capital costs and operating costs are lower than some other non-thermal processes. The theory, microbial, enzymatic, quality, and process related issues have been researched. However, there is no compilation of all of this accumulated knowledge and know-how in a single volume. Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries"-- | |
| 650 | 4 | |a Dense phase carbon dioxide pasteurization | |
| 650 | 4 | |a Food |x Pasteurization | |
| 650 | 4 | |a Liquid carbon dioxide |x Industrial applications | |
| 650 | 4 | |a Dense nonaqueous phase liquids |x Industrial applications | |
| 700 | 1 | |a Balaban, Murat O. |e Sonstige |4 oth | |
| 700 | 1 | |a Ferrentino, Giovanna |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-0-8138-0649-5 |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-030244469 | ||
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| contents | Includes bibliographical references and index "Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, mainly used for pasteurization of liquid foods. It has advantages compared to thermal pasteurization in its potential to preserve the sensory quality and nutrient content of the foods. It also has potential advantages over other non-thermal processes since it is a continuous process, and both the capital costs and operating costs are lower than some other non-thermal processes. The theory, microbial, enzymatic, quality, and process related issues have been researched. However, there is no compilation of all of this accumulated knowledge and know-how in a single volume. Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries"-- |
| ctrlnum | (ZDB-38-ESG)ebr10630517 (OCoLC)798055902 (DE-599)BVBBV044849607 |
| dewey-full | 664/.0286 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.0286 |
| dewey-search | 664/.0286 |
| dewey-sort | 3664 3286 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV044849607 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:02:48Z |
| institution | BVB |
| isbn | 9781118243343 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030244469 |
| oclc_num | 798055902 |
| open_access_boolean | |
| physical | xv, 316 p. |
| psigel | ZDB-38-ESG |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Wiley-Blackwell |
| record_format | marc |
| spelling | Dense phase carbon dioxide food and pharmaceutical applications edited by Murat O. Balaban, Giovanna Ferrentino Hoboken, N.J. Wiley-Blackwell 2012 xv, 316 p. txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index "Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, mainly used for pasteurization of liquid foods. It has advantages compared to thermal pasteurization in its potential to preserve the sensory quality and nutrient content of the foods. It also has potential advantages over other non-thermal processes since it is a continuous process, and both the capital costs and operating costs are lower than some other non-thermal processes. The theory, microbial, enzymatic, quality, and process related issues have been researched. However, there is no compilation of all of this accumulated knowledge and know-how in a single volume. Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries"-- Dense phase carbon dioxide pasteurization Food Pasteurization Liquid carbon dioxide Industrial applications Dense nonaqueous phase liquids Industrial applications Balaban, Murat O. Sonstige oth Ferrentino, Giovanna Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 978-0-8138-0649-5 |
| spellingShingle | Dense phase carbon dioxide food and pharmaceutical applications Includes bibliographical references and index "Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, mainly used for pasteurization of liquid foods. It has advantages compared to thermal pasteurization in its potential to preserve the sensory quality and nutrient content of the foods. It also has potential advantages over other non-thermal processes since it is a continuous process, and both the capital costs and operating costs are lower than some other non-thermal processes. The theory, microbial, enzymatic, quality, and process related issues have been researched. However, there is no compilation of all of this accumulated knowledge and know-how in a single volume. Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries"-- Dense phase carbon dioxide pasteurization Food Pasteurization Liquid carbon dioxide Industrial applications Dense nonaqueous phase liquids Industrial applications |
| title | Dense phase carbon dioxide food and pharmaceutical applications |
| title_auth | Dense phase carbon dioxide food and pharmaceutical applications |
| title_exact_search | Dense phase carbon dioxide food and pharmaceutical applications |
| title_full | Dense phase carbon dioxide food and pharmaceutical applications edited by Murat O. Balaban, Giovanna Ferrentino |
| title_fullStr | Dense phase carbon dioxide food and pharmaceutical applications edited by Murat O. Balaban, Giovanna Ferrentino |
| title_full_unstemmed | Dense phase carbon dioxide food and pharmaceutical applications edited by Murat O. Balaban, Giovanna Ferrentino |
| title_short | Dense phase carbon dioxide |
| title_sort | dense phase carbon dioxide food and pharmaceutical applications |
| title_sub | food and pharmaceutical applications |
| topic | Dense phase carbon dioxide pasteurization Food Pasteurization Liquid carbon dioxide Industrial applications Dense nonaqueous phase liquids Industrial applications |
| topic_facet | Dense phase carbon dioxide pasteurization Food Pasteurization Liquid carbon dioxide Industrial applications Dense nonaqueous phase liquids Industrial applications |
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