LEADER 01403nam--2200409---450- 001 990001759600203316 005 20090612164912.0 010 $a90-04-13731-9 035 $a000175960 035 $aUSA01000175960 035 $a(ALEPH)000175960USA01 035 $a000175960 100 $a20040616d2004----km-y0enga50------ba 101 0 $aeng 102 $aNL 105 $ac---z---001yy 200 1 $aMaking the voice of humanity heard$eessays on humanitarian assistance and international law in honour of HRH Princess Margriet of the Netherlands$fedited by Liesbeth Lijnzaad, Johanna van Sambeek and Bahia Tahzib-Lize$gassociate editor, Corinne Packer 210 $aLeiden [etc.]$cM. Nijhoff Publishers$d2004 215 $aXX, 544 p.$c[1] ritr.$d25 cm 410 0$12001 454 1 $12001 461 1$1001------$12001 606 0 $aDiritto umanitario internazionale 676 $a341.3 702 1$aLIJNZAAD,$bLiesbeth 702 1$aSAMBEEK,$bJohanna : van 702 1$aPACKER,$bCorinne 801 0$aIT$bsalbc$gISBD 912 $a990001759600203316 951 $aXXI.4. 257 (SIOB 452)$b41762 G.$cXXI.4. 257 (SIOB)$d00134187 959 $aBK 969 $aGIU 979 $aACQUISTI$b10$c20040616$lUSA01$h1013 979 $aIANNONE$b90$c20050729$lUSA01$h1257 979 $aRSIAV1$b90$c20090612$lUSA01$h1649 996 $aMaking the voice of humanity heard$9945634 997 $aUNISA LEADER 00852nam0-2200277 --450 001 9910560198403321 005 20220503103722.0 010 $a978-88-290-0473-7 100 $a20220503d2021----kmuy0itay5050 ba 101 0 $aita$cita 102 $aIT 105 $aa 001yy 200 1 $a<>maschere della salute$edal Rinascimento ai tempi del Coronavirus$fVittorio A. Sironi 210 $aRoma$cCarocci$d2021 215 $a118 p.$cill.$d22 cm 225 1 $aBiblioteca di testi e studi$v1380 610 0 $aEpidemie$aImpiego [delle] Mascherine$aStoria 676 $a614.49$v23$zita 700 1$aSironi,$bVittorio A.$0136247 801 0$aIT$bUNINA$gREICAT$2UNIMARC 901 $aBK 912 $a9910560198403321 952 $aCOLLEZ. 1587 (1380)$b634/2022$fFSPBC 959 $aFSPBC 996 $aMaschere della salute$92833642 997 $aUNINA LEADER 04522nam 2200529Ia 450 001 9910437812503321 005 20200520144314.0 010 $a1-4614-7055-2 024 7 $a10.1007/978-1-4614-7055-7 035 $a(OCoLC)854562089 035 $a(MiFhGG)GVRL6YJV 035 $a(CKB)2670000000406816 035 $a(MiAaPQ)EBC1398414 035 $a(EXLCZ)992670000000406816 100 $a20130730d2013 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 10$aRecent developments in high pressure processing of foods /$fNavin K. Rastogi 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2013 215 $a1 online resource (xv, 117 pages) $cillustrations 225 0 $aSpringer briefs in food, health, and nutrition 300 $aDescription based upon print version of record. 311 $a1-4614-7054-4 320 $aIncludes bibliographical references. 327 $aForeword; Preface; About the Author; Abstract; Contents; Chapter 1: Introduction; Chapter 2: High-Pressure Processing of Plant Products; 2.1 Fruits; 2.1.1 Apples; 2.1.2 Apricots; 2.1.3 Avocados; 2.1.4 Berries; 2.1.5 Cashew Apples; 2.1.6 Grapefruit; 2.1.7 Grapes; 2.1.8 Guavas; 2.1.9 Kiwi Fruit; 2.1.10 Lemons; 2.1.11 Lychee; 2.1.12 Longan; 2.1.13 Mangoes; 2.1.14 Melons; 2.1.15 Oranges; 2.1.16 Passionfruit; 2.1.17 Peaches; 2.1.18 Pears; 2.1.19 Persimmons; 2.1.20 Pineapple; 2.1.21 Pomegranate; 2.2 Vegetables; 2.2.1 Bitter Melon; 2.2.2 Broccoli; 2.2.3 Cabbage; 2.2.4 Carrots; 2.2.5 Cauliflower 327 $a2.2.6 Chestnut Kernels2.2.7 Eggplant; 2.2.8 Garlic; 2.2.9 Ginger; 2.2.10 Green Beans; 2.2.11 Green Peas; 2.2.12 Mushrooms; 2.2.13 Olives; 2.2.14 Onions; 2.2.15 Bell Peppers and Red Pepper; 2.2.16 Potatoes and Sweet Potatoes; 2.2.17 Spinach; 2.2.18 Tomatoes; 2.2.19 Turnip; 2.3 Other Plant Products; 2.3.1 Aloe Vera; 2.3.2 Green Tea; 2.3.3 Herbs and Roots; 2.3.4 Jam; 2.3.5 Smoothies; 2.3.6 Vegetable Beverages; Chapter 3: High-Pressure Processing of Dairy Products; 3.1 Milk; 3.1.1 Pasteurization; 3.1.2 Whey Protein; 3.1.3 Milk Enzymes; 3.1.4 Casein; 3.2 Cheese; 3.2.1 Shelf-Life Extension 327 $a3.2.2 Rennet Coagulation3.2.3 Yield; 3.2.4 Ripening; 3.3 Yogurt; 3.4 Reconstituted Milk; 3.5 Ice Cream; 3.6 Other Dairy Products; Chapter 4: High-Pressure Processing of Animal Products; 4.1 Beef; 4.1.1 Ground Beef; 4.1.2 Beef Slices; 4.1.3 Meat Tenderness; 4.2 Pork; 4.2.1 Dry-Cured Ham; 4.2.2 Restructured Pork; 4.2.3 Frozen Ham; 4.2.4 Pork Slice and Homogenate; 4.3 Fish; 4.3.1 Inactivation of Microorganisms and Enzymes; 4.3.2 Extended Shelf Life; 4.3.3 Effect on Freezing and Thawing; 4.3.4 Other Marine Products; 4.4 Poultry; 4.5 Eggs; 4.6 Sausages; 4.7 Oysters; 4.8 Shrimp, Clams, and Squid 327 $aChapter 5: ConclusionAcknowledgments; References 330 $aFeatures a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included. 410 0$aSpringerBriefs in food, health, and nutrition. 606 $aFood industry and trade 606 $aFood processing machinery 615 0$aFood industry and trade. 615 0$aFood processing machinery. 676 $a664.02 700 $aRastogi$b Navin K$01059109 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437812503321 996 $aRecent Developments in High Pressure Processing of Foods$92504181 997 $aUNINA