Advances In Food Dehydration (Record no. 701411)
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000 -LEADER | |
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fixed length control field | 02691nam a22002417a 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 | 9780367386368 |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
ISSN-L | 9780367386368 |
041 ## - LANGUAGE CODE | |
Language code of text/sound track or separate title | English |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664.0284 |
Item number | RAT |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Ratti. Cristina |
Relator term | editor |
9 (RLIN) | 674188 |
245 ## - TITLE STATEMENT | |
Title | Advances In Food Dehydration |
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 | XVIII, 467 p. |
Other physical details | : ill |
490 ## - SERIES STATEMENT | |
Series statement | Contemporary Food Engineering Series |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes Bibliographical References and Index |
520 ## - SUMMARY, ETC. | |
Summary, etc. | Summary:<br/>Comprehensive Assessment of This Globally Relevant Practice<br/><br/><br/>As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.<br/><br/><br/><br/><br/>Discusses Ways to Best Optimize Natural Resources<br/><br/><br/>Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration:<br/><br/><br/><br/><br/><br/><br/><br/><br/> The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing<br/><br/><br/> The difficulty to define quality in quantitative terms and to develop appropriate control techniques<br/><br/><br/> The lack of realistic models and simulations to represent the phenomena<br/><br/><br/><br/><br/><br/><br/>The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 674276 |
Topical term or geographic name entry element | Food Drying |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Dried Food Industry |
9 (RLIN) | 410446 |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | web link |
Uniform Resource Identifier | <a href="https://www.routledge.com/Advances-in-Food-Dehydration/Ratti/p/book/9780367386368#">https://www.routledge.com/Advances-in-Food-Dehydration/Ratti/p/book/9780367386368#</a> |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | contents |
Uniform Resource Identifier | <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367386368.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367386368.pdf</a> |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Book |
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 |
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Dewey Decimal Classification | Text, Paperback | Reference Section | Reference Section | Department of Food Engineering | 14/03/2023 | 25 | Purchased | 12009.89 | 664.0284 RAT | 97931 | 14/03/2023 | 2022-23 | 14129.28 | 14/03/2023 | Reference Collection |