Technologies for value addition in food products and processes:
"The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oakville, ON, Canada
Apple Academic Press
2020
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in the last three decades for producing protein concentrates from legumes. The chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. The chapter on traditional foods discusses fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this book provides new information on novel food processing technologies"-- |
| Beschreibung: | OCLC-licensed vendor bibliographic record |
| Beschreibung: | 1 online resource |
| ISBN: | 9780429242847 0429242840 9780429512568 0429512562 9780429519420 0429519427 9780429515996 0429515995 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV046620629 | ||
| 003 | DE-604 | ||
| 005 | 20220323 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 200310s2020 |||| o||u| ||||||eng d | ||
| 020 | |a 9780429242847 |9 978-0-429-24284-7 | ||
| 020 | |a 0429242840 |9 0-429-24284-0 | ||
| 020 | |a 9780429512568 |9 978-0-429-51256-8 | ||
| 020 | |a 0429512562 |9 0-429-51256-2 | ||
| 020 | |a 9780429519420 |9 978-0-429-51942-0 | ||
| 020 | |a 0429519427 |9 0-429-51942-7 | ||
| 020 | |a 9780429515996 |9 978-0-429-51599-6 | ||
| 020 | |a 0429515995 |9 0-429-51599-5 | ||
| 035 | |a (ZDB-7-TFC)9780429242847 | ||
| 035 | |a (DE-599)BVBBV046620629 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 082 | 0 | |a 664 |2 23 | |
| 245 | 1 | 0 | |a Technologies for value addition in food products and processes |c edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle |
| 264 | 1 | |a Oakville, ON, Canada |b Apple Academic Press |c 2020 | |
| 300 | |a 1 online resource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a OCLC-licensed vendor bibliographic record | ||
| 520 | |a "The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in the last three decades for producing protein concentrates from legumes. The chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. The chapter on traditional foods discusses fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this book provides new information on novel food processing technologies"-- | ||
| 650 | 7 | |a SCIENCE / General |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY / Food Science |2 bisacsh | |
| 650 | 4 | |a Food industry and trade / Technological innovations | |
| 700 | 1 | |a Deka, Sankar Chandra |d 1965- |4 edt | |
| 700 | 1 | |a Seth, Dibyakanta |d 1980- |4 edt | |
| 700 | 1 | |a Hulle, Nishant Rachayya Swami |d 1985- |4 edt | |
| 856 | 4 | 0 | |u https://www.taylorfrancis.com/books/9780429242847 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-7-TFC | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-032032361 | ||
Datensatz im Suchindex
| _version_ | 1804181299487834112 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author2 | Deka, Sankar Chandra 1965- Seth, Dibyakanta 1980- Hulle, Nishant Rachayya Swami 1985- |
| author2_role | edt edt edt |
| author2_variant | s c d sc scd d s ds n r s h nrs nrsh |
| author_facet | Deka, Sankar Chandra 1965- Seth, Dibyakanta 1980- Hulle, Nishant Rachayya Swami 1985- |
| building | Verbundindex |
| bvnumber | BV046620629 |
| collection | ZDB-7-TFC |
| ctrlnum | (ZDB-7-TFC)9780429242847 (DE-599)BVBBV046620629 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| discipline_str_mv | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02893nmm a2200445zc 4500</leader><controlfield tag="001">BV046620629</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20220323 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">200310s2020 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780429242847</subfield><subfield code="9">978-0-429-24284-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0429242840</subfield><subfield code="9">0-429-24284-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780429512568</subfield><subfield code="9">978-0-429-51256-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0429512562</subfield><subfield code="9">0-429-51256-2</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780429519420</subfield><subfield code="9">978-0-429-51942-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0429519427</subfield><subfield code="9">0-429-51942-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780429515996</subfield><subfield code="9">978-0-429-51599-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0429515995</subfield><subfield code="9">0-429-51599-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-7-TFC)9780429242847</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV046620629</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Technologies for value addition in food products and processes</subfield><subfield code="c">edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oakville, ON, Canada</subfield><subfield code="b">Apple Academic Press</subfield><subfield code="c">2020</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource</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="500" ind1=" " ind2=" "><subfield code="a">OCLC-licensed vendor bibliographic record</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in the last three decades for producing protein concentrates from legumes. The chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. The chapter on traditional foods discusses fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this book provides new information on novel food processing technologies"--</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">SCIENCE / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food industry and trade / Technological innovations</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Deka, Sankar Chandra</subfield><subfield code="d">1965-</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Seth, Dibyakanta</subfield><subfield code="d">1980-</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hulle, Nishant Rachayya Swami</subfield><subfield code="d">1985-</subfield><subfield code="4">edt</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.taylorfrancis.com/books/9780429242847</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-7-TFC</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-032032361</subfield></datafield></record></collection> |
| id | DE-604.BV046620629 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:08:06Z |
| indexdate | 2024-07-10T08:49:27Z |
| institution | BVB |
| isbn | 9780429242847 0429242840 9780429512568 0429512562 9780429519420 0429519427 9780429515996 0429515995 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032032361 |
| open_access_boolean | |
| physical | 1 online resource |
| psigel | ZDB-7-TFC |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Apple Academic Press |
| record_format | marc |
| spelling | Technologies for value addition in food products and processes edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle Oakville, ON, Canada Apple Academic Press 2020 1 online resource txt rdacontent c rdamedia cr rdacarrier OCLC-licensed vendor bibliographic record "The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in the last three decades for producing protein concentrates from legumes. The chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. The chapter on traditional foods discusses fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this book provides new information on novel food processing technologies"-- SCIENCE / General bisacsh TECHNOLOGY / Food Science bisacsh Food industry and trade / Technological innovations Deka, Sankar Chandra 1965- edt Seth, Dibyakanta 1980- edt Hulle, Nishant Rachayya Swami 1985- edt https://www.taylorfrancis.com/books/9780429242847 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Technologies for value addition in food products and processes SCIENCE / General bisacsh TECHNOLOGY / Food Science bisacsh Food industry and trade / Technological innovations |
| title | Technologies for value addition in food products and processes |
| title_auth | Technologies for value addition in food products and processes |
| title_exact_search | Technologies for value addition in food products and processes |
| title_exact_search_txtP | Technologies for value addition in food products and processes |
| title_full | Technologies for value addition in food products and processes edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle |
| title_fullStr | Technologies for value addition in food products and processes edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle |
| title_full_unstemmed | Technologies for value addition in food products and processes edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle |
| title_short | Technologies for value addition in food products and processes |
| title_sort | technologies for value addition in food products and processes |
| topic | SCIENCE / General bisacsh TECHNOLOGY / Food Science bisacsh Food industry and trade / Technological innovations |
| topic_facet | SCIENCE / General TECHNOLOGY / Food Science Food industry and trade / Technological innovations |
| url | https://www.taylorfrancis.com/books/9780429242847 |
| work_keys_str_mv | AT dekasankarchandra technologiesforvalueadditioninfoodproductsandprocesses AT sethdibyakanta technologiesforvalueadditioninfoodproductsandprocesses AT hullenishantrachayyaswami technologiesforvalueadditioninfoodproductsandprocesses |