MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03670nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
ZW-GwMSU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211118061618.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200709b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128153536 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9780128154434 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English |
| Description conventions |
rda |
| Transcribing agency |
MSU |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370.5 GRE |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Green food processing techniques : |
| Remainder of title |
preservation, transformation and extraction |
| Statement of responsibility, etc. |
edited by Farid Chemat and Eugene Vorobiev |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London |
| Name of publisher, distributor, etc. |
Elsevier |
| Date of publication, distribution, etc. |
2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
562 pages |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Green Food Processing: concepts, strategies and tools 2. Ultrasound technology for processing, preservation and extraction 3. Supercritical fluid processing and extraction of food 4. High hydrostatic pressure processing of foods 5. High pressure homogenisation in food processing 6. Ohmic heating for preservation, transformation and extraction 7. Pressure hot water processing of food and natural products 8. Instant Controlled pressure drop technology in food processes 9. Membrane separation in food processing 10. Enzyme-assisted food preservation, transformation and extraction 11. Use of Magnetic Fields as a Nonthermal Technology for food processing 12. Extrusion in processing and extraction of food 13. Gas-assisted mechanical processing 14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology 15. Encapsulation Technologies for Active Food Ingredients and Food Processing 16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 17. Food Irradiation - From Research to Commercial Application 18. Pulsed light as new treatment to maintain physical and nutritional quality of food products 19. Pulsed Electric Field in processing of food products 20. Cold plasma in food processing |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges for enhancing shelf life and nutritional quality of food products, at the same time as reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing and using naturally derived ingredients. The book advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research and industrial teams who establish a series of methodological and technological tools in innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) in the frontiers of food processing, food chemistry, and food microbiology, are showed here strategically with tools to make preservation, transformation and extraction greener, presenting them as success stories for research, education and at industrial scale"-- |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Environmental aspects |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Green chemistry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Preservation |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Chemat, Farid |
| Relator term |
Editor, |
| -- |
Green Extraction Team, INRA, UMR408 - Avignon University, Avignon, France |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vorobiev, Eugene, |
| Relator term |
Editor, |
| -- |
Sorbonne Universites, Universite de Technologie de Compiegne, Laboratoire de Transformations Integrees de la Matiere Renouvelable, Centre de Recherches de Royallieu, Compiegne Cedex, France |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |