LEADER 02414nam 2200481 450 001 9910830594503321 005 20230124180931.0 010 $a1-119-75954-4 010 $a1-119-75952-8 010 $a1-119-75953-6 035 $a(MiAaPQ)EBC6820543 035 $a(Au-PeEL)EBL6820543 035 $a(CKB)19968400200041 035 $a(EXLCZ)9919968400200041 100 $a20220824d2022 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aElectromagnetic technologies in food science /$fedited by Vicente M. Go?mez-­Lo?pez, Rajeev Bhat 210 1$aHoboken, New Jersey ;$aWest, Sussex, England :$cWiley,$d[2022] 210 4$d©2022 215 $a1 online resource (449 pages) 311 08$aPrint version: Gómez-López, Vicente M. Electromagnetic Technologies in Food Science Newark : John Wiley & Sons, Incorporated,c2022 9781119759515 320 $aIncludes bibliographical references and index. 330 $a"Different themes of the book are part of what has been referred to as 'emerging technologies' or 'non- thermal methods', which have been developed as a mild preservation method that can be applied as alternatives to conventional thermal treatments. It is in this context where some of the methods, such as pulsed light or photosensitization have evolved and progress has been made. While the aforementioned examples are related to food safety and preservation, the electromagnetic spectrum has been useful in developing quality control methods such as hyperspectral imaging that allows the control of continuous fast-speed processes within the food industry. These are routinely being used in industries that are driven by the market to produce more food at a faster pace to fulfill the increasing demand of the world population"--$cProvided by publisher. 606 $aRadiation preservation of food 606 $aElectromagnetism 606 $aFood science 615 0$aRadiation preservation of food. 615 0$aElectromagnetism. 615 0$aFood science. 676 $a664.0288 702 $aGo?mez-Lo?pez$b Vicente M. 702 $aBhat$b Rajeev 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830594503321 996 $aElectromagnetic technologies in food science$94028173 997 $aUNINA