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 |