A comprehensive guide to processed foods /:
"This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in t...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Science Publishers, Inc.,
[2020]
|
| Schriftenreihe: | Food Science and Technology Ser.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as : high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included"-- |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781536173093 1536173096 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBA-on1144862930 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 200402s2020 nyu ob 001 0 eng | ||
| 010 | |a 2020000188 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d UKAHL |d N$T |d EBLCP |d OCLCO |d OCLCF |d YDX |d K6U |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 9781536173093 |q electronic book | ||
| 020 | |a 1536173096 |q electronic book | ||
| 020 | |z 9781536173086 |q hardcover | ||
| 035 | |a (OCoLC)1144862930 | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TP370 |b .C66 2020 |
| 082 | 7 | |a 664/.02 |2 23 | |
| 049 | |a MAIN | ||
| 245 | 0 | 2 | |a A comprehensive guide to processed foods / |c [edited by Olaniyi Lasekan]. |
| 264 | 1 | |a New York : |b Nova Science Publishers, Inc., |c [2020] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food Science and Technology Ser. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 2 | |a High-protein cookies processing / Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia -- Application of pulsed electric field in processing of liquid foods : Impact on food flavour and colour / Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia -- Development of foam mat dried pineapple (ananas comosus) powder using fish gelatine and methylcellulose as foaming agent / Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others. | |
| 520 | |a "This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as : high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on September 29, 2020). | ||
| 650 | 0 | |a Food industry and trade. |0 http://id.loc.gov/authorities/subjects/sh85050282 | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 700 | 1 | |a Lasekan, Olaniyi, |e editor. | |
| 758 | |i has work: |a A comprehensive guide to processed foods (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGJF4dWt78ydpVDmPtr9wy |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t A comprehensive guide to processed foods |d New York : Nova Science Publishers, Inc., [2020] |z 9781536173086 |w (DLC) 2020000187 |
| 830 | 0 | |a Food Science and Technology Ser. | |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2334541 |3 Volltext |
| 938 | |a YBP Library Services |b YANK |n 16632040 | ||
| 938 | |a EBSCOhost |b EBSC |n 2334541 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL6129354 | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH37349400 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1144862930 |
|---|---|
| _version_ | 1816882512761192448 |
| adam_text | |
| any_adam_object | |
| author2 | Lasekan, Olaniyi |
| author2_role | edt |
| author2_variant | o l ol |
| author_facet | Lasekan, Olaniyi |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP370 |
| callnumber-raw | TP370 .C66 2020 |
| callnumber-search | TP370 .C66 2020 |
| callnumber-sort | TP 3370 C66 42020 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | High-protein cookies processing / Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia -- Application of pulsed electric field in processing of liquid foods : Impact on food flavour and colour / Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia -- Development of foam mat dried pineapple (ananas comosus) powder using fish gelatine and methylcellulose as foaming agent / Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others. |
| ctrlnum | (OCoLC)1144862930 |
| dewey-full | 664/.02 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.02 |
| dewey-search | 664/.02 |
| dewey-sort | 3664 12 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03705cam a2200493 i 4500</leader><controlfield tag="001">ZDB-4-EBA-on1144862930</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr cnu---unuuu</controlfield><controlfield tag="008">200402s2020 nyu ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2020000188</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">DLC</subfield><subfield code="d">UKAHL</subfield><subfield code="d">N$T</subfield><subfield code="d">EBLCP</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCF</subfield><subfield code="d">YDX</subfield><subfield code="d">K6U</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781536173093</subfield><subfield code="q">electronic book</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1536173096</subfield><subfield code="q">electronic book</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781536173086</subfield><subfield code="q">hardcover</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1144862930</subfield></datafield><datafield tag="042" ind1=" " ind2=" "><subfield code="a">pcc</subfield></datafield><datafield tag="050" ind1="0" ind2="0"><subfield code="a">TP370</subfield><subfield code="b">.C66 2020</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664/.02</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="2"><subfield code="a">A comprehensive guide to processed foods /</subfield><subfield code="c">[edited by Olaniyi Lasekan].</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York :</subfield><subfield code="b">Nova Science Publishers, Inc.,</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="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food Science and Technology Ser.</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="2" ind2=" "><subfield code="a">High-protein cookies processing / Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia -- Application of pulsed electric field in processing of liquid foods : Impact on food flavour and colour / Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia -- Development of foam mat dried pineapple (ananas comosus) powder using fish gelatine and methylcellulose as foaming agent / Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as : high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included"--</subfield><subfield code="c">Provided by publisher.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on online resource; title from digital title page (viewed on September 29, 2020).</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food industry and trade.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85050282</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food industry and trade</subfield><subfield code="2">fast</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lasekan, Olaniyi,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">A comprehensive guide to processed foods (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCGJF4dWt78ydpVDmPtr9wy</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">A comprehensive guide to processed foods</subfield><subfield code="d">New York : Nova Science Publishers, Inc., [2020]</subfield><subfield code="z">9781536173086</subfield><subfield code="w">(DLC) 2020000187</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food Science and Technology Ser.</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2334541</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">16632040</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">2334541</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">ProQuest Ebook Central</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL6129354</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH37349400</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| id | ZDB-4-EBA-on1144862930 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:29:48Z |
| institution | BVB |
| isbn | 9781536173093 1536173096 |
| language | English |
| lccn | 2020000188 |
| oclc_num | 1144862930 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource. |
| psigel | ZDB-4-EBA |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Nova Science Publishers, Inc., |
| record_format | marc |
| series | Food Science and Technology Ser. |
| series2 | Food Science and Technology Ser. |
| spelling | A comprehensive guide to processed foods / [edited by Olaniyi Lasekan]. New York : Nova Science Publishers, Inc., [2020] 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Food Science and Technology Ser. Includes bibliographical references and index. High-protein cookies processing / Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia -- Application of pulsed electric field in processing of liquid foods : Impact on food flavour and colour / Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia -- Development of foam mat dried pineapple (ananas comosus) powder using fish gelatine and methylcellulose as foaming agent / Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others. "This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as : high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included"-- Provided by publisher. Description based on online resource; title from digital title page (viewed on September 29, 2020). Food industry and trade. http://id.loc.gov/authorities/subjects/sh85050282 Food industry and trade fast Lasekan, Olaniyi, editor. has work: A comprehensive guide to processed foods (Text) https://id.oclc.org/worldcat/entity/E39PCGJF4dWt78ydpVDmPtr9wy https://id.oclc.org/worldcat/ontology/hasWork Print version: A comprehensive guide to processed foods New York : Nova Science Publishers, Inc., [2020] 9781536173086 (DLC) 2020000187 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2334541 Volltext |
| spellingShingle | A comprehensive guide to processed foods / Food Science and Technology Ser. High-protein cookies processing / Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia -- Application of pulsed electric field in processing of liquid foods : Impact on food flavour and colour / Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia -- Development of foam mat dried pineapple (ananas comosus) powder using fish gelatine and methylcellulose as foaming agent / Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others. Food industry and trade. http://id.loc.gov/authorities/subjects/sh85050282 Food industry and trade fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050282 |
| title | A comprehensive guide to processed foods / |
| title_auth | A comprehensive guide to processed foods / |
| title_exact_search | A comprehensive guide to processed foods / |
| title_full | A comprehensive guide to processed foods / [edited by Olaniyi Lasekan]. |
| title_fullStr | A comprehensive guide to processed foods / [edited by Olaniyi Lasekan]. |
| title_full_unstemmed | A comprehensive guide to processed foods / [edited by Olaniyi Lasekan]. |
| title_short | A comprehensive guide to processed foods / |
| title_sort | comprehensive guide to processed foods |
| topic | Food industry and trade. http://id.loc.gov/authorities/subjects/sh85050282 Food industry and trade fast |
| topic_facet | Food industry and trade. Food industry and trade |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2334541 |
| work_keys_str_mv | AT lasekanolaniyi acomprehensiveguidetoprocessedfoods AT lasekanolaniyi comprehensiveguidetoprocessedfoods |