MARC details
| 000 -LEADER |
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| fixed length control field |
04322nam a22002537a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230714s2023 |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781032059099 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| ISSN-L |
9781032059099 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.4 |
| Item number |
CHA |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Chakraborty, Snehasis |
| Relator term |
author |
| 9 (RLIN) |
674840 |
| 245 ## - TITLE STATEMENT |
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| Title |
Fundamentals of non Thermal Processes for Food Preservation |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
1st |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Boca Raton, Fl : |
| Name of publisher, distributor, etc. |
CRC Press, |
| Date of publication, distribution, etc. |
c2023 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 231 p. : |
| Accompanying material |
ill |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Biography<br/><br/>Snehasis Chakraborty, B.Sc., B.Tech, M.Tech., Ph.D., is an Assistant Professor at the Institute of Chemical Technology, Mumbai, India since 2015. He teaches both under and postgraduate students in Food Engineering and Technology. Dr. Chakraborty earned his Ph.D. in Food process engineering from the Indian Institute of Technology (IIT) Kharagpur. He was the silver medalist from his batch during his master’s from IIT Kharagpur. His Ph.D. thesis on high-pressure processing of pineapple puree received the Jawaharlal Nehru Outstanding Thesis award given by ICAR, India. He was awarded the DAAD fellowship twice for the research in Germany.<br/><br/>Dr. Chakraborty packed the best teacher award in the Department of Food Engineering & Technology, ICT Mumbai, twice in 2017 and 2019. He was facilitated with the young scientist award at the international conference TIIFH 2019, held in Tezpur University, Assam. He was also regarded among the top 1% reviewer in agricultural science by Publons global peer review in 2018. He is also serving as an expert reviewer in international journals of Elsevier, Springer, and Wiley. Dr. Chakraborty is writing scientific publications in esteemed journals and project proposals of his discipline as reflected by more than 35 international publications and 10 book chapters. His research area includes nonthermal and advanced thermal processing of liquid foods, process optimization, shelf-life study, and sensory analysis. He is associated with several professional bodies like Food & Agriculture Department -28, Bureau of Indian Standards, Association of Food Scientists & Technologists, India.<br/><br/>Mr. Rishab Dhar, B.Tech., M.Tech. is a doctoral candidate from the Institute of Chemical Technology, Mumbai, India. He completed his master’s degree in food engineering and technology from the same institute in 2018. During his last four years of his research career, he worked on developing fruit beverages and kinetic modeling under different treatment conditions like advanced thermal treatment and pulsed light processing and process optimization, mixed fruit beverage formulation, fuzzy optimization of the sensory analysis, and enzyme-assisted juice extraction process. He has received his undergraduate degree in food engineering and technology from Tezpur University, Tezpur, Assam, India. His bachelor work was on swelling kinetics of chhana ball in boiling water using image processing.<br/><br/>Mr. Dhar has some industrial experience regarding food manufacturing processes. His research work has been published in well-established international peer-reviewed journals. In addition to that, he is already acting as an expert reviewer in international journals. He is also a professional body member of the Institute of Food Technologists. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes Bibliographical References and Index |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
SUMMARY:<br/><br/>The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
48944 |
| Topical term or geographic name entry element |
Food Preservation |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
author |
| Personal name |
Dhar, Rishab |
| 9 (RLIN) |
674839 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
WEB LINK |
| Uniform Resource Identifier |
<a href="https://www.routledge.com/Fundamentals-of-Non-Thermal-Processes-for-Food-Preservation/Chakraborty-Dhar/p/book/9781032040592#">https://www.routledge.com/Fundamentals-of-Non-Thermal-Processes-for-Food-Preservation/Chakraborty-Dhar/p/book/9781032040592#</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
TOC |
| Uniform Resource Identifier |
<a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781032059099.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781032059099.pdf</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book |
