000 | 03121cam a2200553Mi 4500 | ||
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001 | u379933 | ||
003 | SIRSI | ||
005 | 20160812084622.0 | ||
006 | m o d | ||
007 | cr cnu---unuuu | ||
008 | 140712s2014 vtu ob 000 0 eng d | ||
040 |
_aEBLCP _beng _epn _cEBLCP _dOPELS _dNT _dUIU _dOCLCQ _dOCLCF |
||
020 |
_a9780124200999 _q(electronic bk.) |
||
020 |
_a0124200990 _q(electronic bk.) |
||
020 | _z9780124200913 | ||
029 | 1 |
_aDEBSZ _b414276736 |
|
029 | 1 |
_aNLGGC _b380534010 |
|
050 | 4 | _aTP370.9.M78 | |
082 | 0 | 4 | _a658 |
049 | _aTEFA | ||
100 | 1 | _aKoutchma, Tatiana. | |
245 | 1 | 0 |
_aAdapting high hydrostatic pressure (HPP) for food processing operations _h[recurso electrónico] / _cTatiana Koutchma. |
260 |
_aBurlington : _bElsevier Science, _c2014. |
||
300 | _a1 online resource (130 pages) | ||
336 |
_atext _btxt _2rdacontent |
||
337 |
_acomputer _bc _2rdamedia |
||
338 |
_aonline resource _bcr _2rdacarrier |
||
588 | 0 | _aPrint version record. | |
505 | 0 | _aChapter 1. Introduction -- Chapter 2. Fundamentals of HPP Technology -- Chapter 3. In-Container HPP Principle -- Chapter 4. HPP Cycles -- Chapter 5. HPP Microbial Effects in Foods -- Chapter 6. Emerged HPP Commercial Applications -- Chapter 7. Emerging Applications -- Chapter 8. HPP Commercial and Pilot Equipment -- Chapter 9. Regulatory Status Update -- Chapter 10. Conclusions. | |
504 | _aIncludes bibliographical references. | ||
520 | _aAdapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc. | ||
650 | 0 | _aProcessed foods. | |
650 | 0 |
_aFood industry and trade _xMathematical models. |
|
650 | 4 |
_aFood industry and trade _xMathematical models. |
|
650 | 4 | _aFood industry and trade. | |
650 | 4 | _aFood industry. | |
650 | 7 |
_aBUSINESS & ECONOMICS _xIndustrial Management. _2bisacsh |
|
650 | 7 |
_aBUSINESS & ECONOMICS _xManagement. _2bisacsh |
|
650 | 7 |
_aBUSINESS & ECONOMICS _xManagement Science. _2bisacsh |
|
650 | 7 |
_aBUSINESS & ECONOMICS _xOrganizational Behavior. _2bisacsh |
|
650 | 7 |
_aFood industry and trade _xMathematical models. _2fast _0(OCoLC)fst00930902 |
|
650 | 7 |
_aProcessed foods. _2fast _0(OCoLC)fst01078054 |
|
655 | 4 | _aElectronic books. | |
776 | 0 | 8 |
_iPrint version: _aKoutchma, Tatiana. _tAdapting High Hydrostatic Pressure (HPP) for Food Processing Operations. _dBurlington : Elsevier Science, 2014 _z9780124200913 |
856 | 4 | 0 |
_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124200913 |
596 | _a19 | ||
942 | _cLIBRO_ELEC | ||
999 |
_c206854 _d206854 |