LEADER 04683oam 2200601I 450 001 9910789012103321 005 20230803201950.0 010 $a0-429-06691-0 010 $a1-4398-8072-7 024 7 $a10.1201/b16696 035 $a(CKB)3710000000093617 035 $a(EBL)1511048 035 $a(SSID)ssj0001132419 035 $a(PQKBManifestationID)12510678 035 $a(PQKBTitleCode)TC0001132419 035 $a(PQKBWorkID)11147592 035 $a(PQKB)10871704 035 $a(OCoLC)871307243 035 $a(MiAaPQ)EBC1511048 035 $a(EXLCZ)993710000000093617 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aIntroduction to advanced food process engineering /$f[edited by] Jatindra Kumar Sahu 210 1$aBoca Raton :$cCRC Press,$d[2014] 210 4$d©2014 215 $a1 online resource (690 p.) 300 $aDescription based upon print version of record. 311 $a1-4665-4030-3 311 $a1-322-62727-4 311 $a1-4398-8071-9 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront Cover; Contents; Preface; Editor; Contributors; Chapter 1: Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications; Chapter 2: Emerging Drying Technologies for Agricultural Products; Chapter 3: Osmo-Concentration of Foods; Chapter 4: Membrane Processing of Food Materials; Chapter 5: High Hydrostatic Pressure Processing of Food Materials; Chapter 6: High-Voltage Pulsed Electric Field Processing of Foods; Chapter 7: Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields; Chapter 8: Ultrasonic System for Food Processing 327 $aChapter 9: CA and MA Storage of Fruits and VegetablesChapter 10: Innovation in Food Packaging; Chapter 11: Nanotechnology in Food Processing; Chapter 12: Computational Fluid Dynamics in Food Processing; Chapter 13: Safety and Quality Management in Food Processing; Chapter 14: Biosensors for Food Safety; Chapter 15: Machine Vision Systems for Food Quality Assessment; Chapter 16: Vibrational Spectroscopy for Food Processing; Chapter 17: Chemosensor (Electronic Nose) for Food Quality Evaluation; Chapter 18: Waste Management in Food Processing 327 $aChapter 19: Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and ByproductsChapter 20: Energy-Efficient Food Processing: Principles and Practices; Back Cover 330 $aFood is a complex product of biological nature comprised of various macro- and micro-nutrients. All food materials are available in various forms, such as solid, liquid, colloid, and viscous forms, which are processed prior to their consumption. Various processing technologies are employed for these purposes, and these technologies improve the shelf life as well as maintain the nutritional, sensory, physicochemical, and biological qualities of a food. Therefore, food process engineering has a major role in transforming raw materials into final products. As food process engineering becomes more advanced and sophisticated, there is a huge need for specific knowledge of raw materials and effects of various processing treatments on them rather than the specific commodity technology. In this context, the present book Fundamentals of Advanced Food Process Engineering is intended as a general reference book for students and others who are interested in various aspects of processing, packaging, storage, quality control, and assessment systems. The book describes the basic principles and major applications of emerging food processing technologies of the modern research in the field of food process engineering. The above processes are systematically described in three sections through 20 novel chapters in total from different areas of food process engineering. All the chapters have been prepared by high-profile, internationally renewed, and wellexperienced professors and scientists throughout the world--$cProvided by publisher. 606 $aFood industry and trade$xTechnological innovations 606 $aFood industry and trade$xQuality control 615 0$aFood industry and trade$xTechnological innovations. 615 0$aFood industry and trade$xQuality control. 676 $a338.4/7664 676 $a338.47664 686 $aSCI013060$aTEC012000$2bisacsh 702 $aSahu$b Jatindra Kumar 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910789012103321 996 $aIntroduction to advanced food process engineering$93807631 997 $aUNINA LEADER 03118oam 22005894a 450 001 9910282228103321 005 20230621135724.0 010 $a9783944773216 010 $a3944773217 024 7 $a10.12946/gplh11 035 $a(CKB)4100000005677277 035 $a(OAPEN)1004837 035 $a(OCoLC)1048896993 035 $a(MdBmJHUP)muse84201 035 $a(WaSeSS)IndRDA00120845 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/39021 035 $a(ScCtBLL)5f67cb73-c5bc-4dbc-a6b6-1e615a579ff1 035 $a(OCoLC)1163805628 035 $a(oapen)doab39021 035 $a(EXLCZ)994100000005677277 100 $a20181107d2018 uy 0 101 0 $aita 135 $auuuuu---auuuu 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aDiritto: storia e comparazione$eNuovi propositi per un binomio antico /$fMassimo Brutti, Alessandro Somma (eds.) 210 $aFrankfurt am Main$cMax Planck Institute for Legal History and Legal Theory$d2018 210 1$aFrankfurt am Main :$cMax Planck Institute for European Legal History,$d2018. 210 4$d©2018. 215 $a1 online resource (608) 225 0 $aGlobal perspectives on legal history,$x2196-9752 ;$vvolume 11. 311 08$a9783944773209 311 08$a3944773209 320 $aIncludes bibliographical references. 330 $a"Comparative law and the history of law are traditionally devoted to expanding the context of legal rules and legal institutions. Comparison involves history, as the well-known motto proclaims, but history also involves comparison. Both disciplines are in fact interested in deepening the space-time coordinates of law as a social phenomenon, which means that they take up a critical approach to their object of study. In recent years, this trait is increasingly coming into conflict with the tendency to present law as a mere technocratic instrument for organizing societies. As a result of the »end of history« discourse, the Western economic and political order has become a definitive point of reference worldwide, with law scholars charged with identifying best practices to enhance their efficiency. A group of comparative lawyers and legal historians critically discuss this assumption from a theoretical point of view as well as from the perspective of their respective fields of research. The result is a multifaceted range of ideas on the significance and possible future of two disciplines that share, in addition to their traditional approach, a crisis of identity." 410 0$aGlobal perspectives on legal history ;$vVolume 11. 606 $aLaw$xHistory 606 $aComparative law 608 $aElectronic books. 615 0$aLaw$xHistory. 615 0$aComparative law. 676 $a340.2 700 $aSomma$b Alessandro$4auth$0263121 702 $aSomma$b Alessandro 702 $aBrutti$b Massimo$f1943- 801 0$bMdBmJHUP 801 1$bMdBmJHUP 906 $aBOOK 912 $a9910282228103321 996 $aDiritto: storia e comparazione$94318583 997 $aUNINA