MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03959nam a22002537a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230705s2020 |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781771888318 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| ISSN-L |
9781771888318 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.028 |
| Item number |
SRI |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Srivastav,Prem Prakash |
| 9 (RLIN) |
674894 |
| Relator term |
editor |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Emerging Thermal and Nonthermal Technologies in Food Processing |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Burlington, ON : |
| Name of publisher, distributor, etc. |
Apple Academic Press, |
| Date of publication, distribution, etc. |
c2020 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxv, 257 p. : |
| Other physical details |
ill |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Biography<br/><br/>Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur (West Bengal), India. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.<br/><br/><br/><br/><br/>Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India."<br/><br/><br/><br/><br/>Ami R. Patel, PhD, is Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India. She has authored peer-reviewed papers and technical articles in international and national journals as well as book chapters, proceedings, and technical bulletins.<br/><br/><br/><br/><br/>Asaad Rehman Al-Hilphy, PhD, is Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes Bibliographical References and Index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
SUMMARY:<br/><br/>This new volume 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 volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing.<br/><br/>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. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
45430 |
| Topical term or geographic name entry element |
Food Industry and Trade Technological Innovations |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Verma, Deepak Kumar |
| 9 (RLIN) |
674896 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Patel, Ami R. |
| 9 (RLIN) |
674897 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
WEB LINK |
| Uniform Resource Identifier |
<a href="https://www.routledge.com/Emerging-Thermal-and-Nonthermal-Technologies-in-Food-Processing/Prakash-Srivastav-Kumar-Verma-Patel-Rehman-Al-Hilphy/p/book/9781771888318">https://www.routledge.com/Emerging-Thermal-and-Nonthermal-Technologies-in-Food-Processing/Prakash-Srivastav-Kumar-Verma-Patel-Rehman-Al-Hilphy/p/book/9781771888318</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
TOC |
| Uniform Resource Identifier |
<a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781771888318.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781771888318.pdf</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book |
