Processing Effects on Safety and Quality of Foods (Record no. 701410)

MARC details
000 -LEADER
fixed length control field 03007nam a22002537a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230316s2019 |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780367385118
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 9780367385118
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.02
Item number ORT
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Ortega-Rivas, Enrique
9 (RLIN) 108022
Relator term author
245 ## - TITLE STATEMENT
Title Processing Effects on Safety and Quality of Foods
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, Fl :
Name of publisher, distributor, etc. CRC Press,
Date of publication, distribution, etc. 2019
300 ## - PHYSICAL DESCRIPTION
Extent XXI, 572 p.
Other physical details : ill
490 ## - SERIES STATEMENT
Series statement Contemporary Food Engineering
500 ## - GENERAL NOTE
General note Biography<br/><br/>Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status – maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes Bibliographical References and Index
520 ## - SUMMARY, ETC.
Summary, etc. SUMMARY:<br/><br/>Covers a Host of Groundbreaking Techniques<br/><br/><br/>Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.<br/><br/><br/><br/><br/>Addresses the Entire Food Processing Industry<br/><br/><br/>With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.<br/><br/><br/>A sampling of the techniques covered:<br/><br/><br/><br/><br/><br/><br/><br/><br/> Hermetically sealed containers<br/><br/><br/> Acrylamide formation<br/><br/><br/> Dried foods<br/><br/><br/> Irradiated foods<br/><br/><br/> Pressure-assisted thermal processing<br/><br/><br/> Pulsed electric field processing<br/><br/><br/><br/><br/>Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 674259
Topical term or geographic name entry element Processed Foods Safety Measures
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 47104
Topical term or geographic name entry element Food Industry and Trade Quality Control
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text TOC
Uniform Resource Identifier <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367385118.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367385118.pdf</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text WEB LINK
Uniform Resource Identifier <a href="https://www.routledge.com/Processing-Effects-on-Safety-and-Quality-of-Foods/Ortega-Rivas/p/book/9780367385118#">https://www.routledge.com/Processing-Effects-on-Safety-and-Quality-of-Foods/Ortega-Rivas/p/book/9780367385118#</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Physical Form Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Stock Type Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Budget Year Cost, replacement price Accession Date Koha item type
    Dewey Decimal Classification Text, Paperback     Reference Section Reference Section Department of Food Engineering 14/03/2023 25 Purchased 12009.89   664.02 ORT 97930 14/03/2023 2022-23 14129.28 14/03/2023 Reference Collection