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008 160323s2016 enk of 000 0 eng d
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019 _a944934470
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020 _a9781119285229
_q(electronic bk.)
020 _a1119285224
_q(electronic bk.)
020 _z9781119285236
020 _z1119285232
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035 _a(OCoLC)945459120
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082 0 _a664/.024
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049 _aMAIN
245 0 0 _aHandbook of food science and technology.
_n2,
_pFood process engineering and packaging /
_cedited by Romain Jeantet...[et al.].
246 3 0 _aFood process engineering and packaging
264 1 _aLondon :
_bISTE, Ltd. ;
_aHoboken :
_bWiley,
_cc2016.
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
588 0 _aOnline resource; title from PDF title page (John Wiley, viewed March 23, 2016).
505 0 _aTable of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena -- Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
505 8 _a4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation
505 8 _a7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement
650 0 _aFood industry and trade
_vHandbooks, manuals, etc.
650 0 _aFood
_xPackaging
_vHandbooks, manuals, etc.
650 7 _aFood adulteration and inspection.
_2fast
_0(OCoLC)fst00930671
650 7 _aFood
_xQuality.
_2fast
_0(OCoLC)fst00930583
650 7 _aTECHNOLOGY & ENGINEERING / Food Science
_2bisacsh
655 4 _aElectronic books.
655 7 _aHandbooks and manuals.
_2fast
_0(OCoLC)fst01423877
700 1 _aJeantet, Romain,
_eeditor.
776 0 8 _iPrint version:
_aJeantet, Romain
_tHandbook of Food Science and Technology 2 : Food Process Engineering and Packaging
_d: Wiley,c2016
_z9781119285229
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781119285229
_zWiley Online Library
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