LEADER 00934nam0-22003131i-450- 001 990003114590403321 035 $a000311459 035 $aFED01000311459 035 $a(Aleph)000311459FED01 035 $a000311459 100 $a20000920d1968----km-y0itay50------ba 101 0 $aeng 102 $aIT 200 1 $aLabour's Wrongs and Labour's Remedy or the Age of Might and the Age of Right$e[1839]$fJohn F.Bray. 205 $areprinted. 210 $aNew York$cAugustus M. Kelley$d1968. 215 $aVI, 216 p.$d20 cm 225 1 $aReprints of economic classics 610 0 $aSocialismo non marxista 676 $aD/4.1 702 1$aBray,$bJohn F. 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990003114590403321 952 $aD/4.1 BRA$b6185$fSES 959 $aSES 996 $aLabour's Wrongs and Labour's Remedy or the Age of Might and the Age of Right$9461104 997 $aUNINA DB $aING01 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$dİ2014 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