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001			9780429297335
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008			200121s2020 onc ob 001 0 eng
040			_aOCoLC-P _beng _erda _cOCoLC-P
020			_a9780429297335 _q(ebook)
020			_a0429297335 _q(ebook)
020			_a9781000022865 _q(electronic bk. : Mobipocket)
020			_a1000022862 _q(electronic bk. : Mobipocket)
020			_a9781000022711 _q(electronic bk. : PDF)
020			_a1000022714 _q(electronic bk. : PDF)
020			_a9781000023015 _q(electronic bk. : EPUB)
020			_a100002301X _q(electronic bk. : EPUB)
020			_z9781771888318 _q(hardcover)
035			_a(OCoLC)1137159570
035			_a(OCoLC-P)1137159570
050		4	_aTP371.2
072		7	_aSCI _x000000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0		_a664/.028 _223
245	0	0	_aEmerging thermal and nonthermal technologies in food processing / _cedited by Prem Prakash Srivastav, PhD, Deepak Kumar Verma, PhD, Ami R. Patel, PhD, Asaad Rehman Al-Hilphy, PhD.
264		1	_aBurlington, ON, Canada ; _aPalm Bay, Florida, USA : _bApple Academic Press, _c2020.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aEvaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes / Loredana Dumitraşcu, Gabriela Râpeanu, and Nicoleta Stănciuc -- Microwave Heating: Alternative Thermal Process Technology for Food Application / Deepak Kumar Verma, Naveen Kumar Mahanti, Mamta Thakur, Subir Kumar Chakraborty, and Prem Prakash Srivastav -- Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables / Deepak Kumar Verma, Mamta Thakur, Prem Prakash Srivastav, Vahid Mohammadpour Karizaki, and Hafiz Ansar Rasul Suleria -- Disinfection of Drinking Water by Low Electric Field / Asaad Rehman Saeed Al-Hilphy, Nawfal A. Alhelfi, and Saher Sabih George -- Removal Cholesterol from Minced Meat Using Supercritical CO2 / Asaad Rehman Saeed Al-Hilphy, Munir Abood Jasim Al-Tai, and Hassan Hadi Mehdi AlRubaiy -- Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomatoes / João Renato de Jesus Junqueira, Francemir José Lopes, Jefferson Luiz Gomes Corrêa, Kamilla Soares de Mendonça, Randal Costa Ribeiro, and Bruno Elyeser Fonseca -- Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review / Vahid Mohammadpour Karizaki -- Hydrodynamic Cavitation Technology for Food Processing and Preservation / Naveen Kumar Mahanti, Subir Kumar Chakraborty, S. Shiva Shankar, and Ajay Yadav -- High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application / Deepak Kumar Verma, Mamta Thakur, Jayant Kumar, Prem Prakash Srivastav, Asaad Rehman Saeed Al-Hilphy, Ami R. Patel, and Hafiz Ansar Rasul Suleria -- Induced Electric Field (IEF) as an Emerging Non-Thermal Techniques for Food Processing Industries: Fundamental Concepts and Application / Na Yang and Dan-Dan Li.
520			_a"This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes. With contributions from a broad range of leading researchers, this comprehensive volume will be a valuable reference and useful guide for students, educators, researchers, food processors, and industry personnel looking for up-to-date insights in the field. The authors believe that worldwide adoption of these novel technologies will benefit consumers in terms of enhanced food safety, labeling, nutritional security, and value-added products at reasonable costs."-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood industry and trade _xTechnological innovations.
650		7	_aSCIENCE / General _2bisacsh
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aSrivastav, Prem Prakash, _eeditor.
700	1		_aVerma, Deepak Kumar, _d1986- _eeditor.
700	1		_aPatel, Ami R., _eeditor.
700	1		_aAl-Hilphy, Asaad Rehman, _eeditor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9780429297335
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c73507 _d73507