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035   $a(EXLCZ)993710000000615938
100   $a20160323d2016      uy|            0
101 0 $aeng
135   $aur|n|---|||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aHandbook of food science and technology 2 $efood process engineering and packaging /$fedited by Romain Jeantet [and three others]
210  1$aHoboken, New Jersey :$cISTE :$cWiley,$d2016.
215   $a1 online resource (269 p.)
225 1 $aFood science and technology series
225 1 $aTHEi Wiley ebooks
300   $aDescription based upon print version of record.
311   $a1-119-28522-4 
311   $a1-84821-933-4 
320   $aIncludes bibliographical references and index.
327   $aTable of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
327   $a4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation
327   $a7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement
410  0$aFunctional food science and technology series.
410  0$aTHEi Wiley ebooks.
606   $aFood industry and trade$xTechnological innovations
606   $aFood$xBiotechnology
606   $aFood$xComposition
606   $aChemical engineering
606   $aProcessed foods
606   $aFood$xPackaging
615  0$aFood industry and trade$xTechnological innovations.
615  0$aFood$xBiotechnology.
615  0$aFood$xComposition.
615  0$aChemical engineering.
615  0$aProcessed foods.
615  0$aFood$xPackaging.
676   $a664.024
702   $aJeantet$b Romain
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910818096203321
996   $aHandbook of food science and technology 2$93976910
997   $aUNINA