LEADER 03701nam  22006375  450 
001 9910350331903321
005 20200630023619.0
010   $a981-13-6451-6
024 7 $a10.1007/978-981-13-6451-8
035   $a(CKB)4100000008876700
035   $a(DE-He213)978-981-13-6451-8
035   $a(MiAaPQ)EBC5783753
035   $a(PPN)248600281
035   $a(EXLCZ)994100000008876700
100   $a20190601d2019      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aAdvances in Food Processing Technology /$fedited by Jingdun Jia, Donghong Liu, Haile Ma
205   $a1st ed. 2019.
210  1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2019.
215   $a1 online resource (IX, 251 p. 90 illus., 36 illus. in color.) 
311   $a981-13-6450-8 
327   $aInnovation of Food Physical Processing Technology in China -- The Basic Concept of Food Physical Processing -- Green Separation Technologies in Food Processing: Supercritical-CO2 -- Research Progress on Power Ultrasound Technology -- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi -- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds -- Pulsed Electric Fields Processing of Protein-Based Foods -- Supercritical-CO2 (SC-CO2) as Non-Thermal Alternative Technology for Food Safety -- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction -- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of Rice.
330   $aThis book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. .
606   $aFood?Biotechnology
606   $aNutrition
606   $aAgriculture
606   $aManufactures
606   $aChemical engineering
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
606   $aAgriculture$3https://scigraph.springernature.com/ontologies/product-market-codes/L11006
606   $aManufacturing, Machines, Tools, Processes$3https://scigraph.springernature.com/ontologies/product-market-codes/T22050
606   $aIndustrial Chemistry/Chemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C27000
615  0$aFood?Biotechnology.
615  0$aNutrition.
615  0$aAgriculture.
615  0$aManufactures.
615  0$aChemical engineering.
615 14$aFood Science.
615 24$aNutrition.
615 24$aAgriculture.
615 24$aManufacturing, Machines, Tools, Processes.
615 24$aIndustrial Chemistry/Chemical Engineering.
676   $a641.3
676   $a664
702   $aJia$b Jingdun$4edt$4http://id.loc.gov/vocabulary/relators/edt
702   $aLiu$b Donghong$4edt$4http://id.loc.gov/vocabulary/relators/edt
702   $aMa$b Haile$4edt$4http://id.loc.gov/vocabulary/relators/edt
906   $aBOOK
912   $a9910350331903321
996   $aAdvances in Food Processing Technology$91570983
997   $aUNINA