LEADER 01151nam--2200349---450- 001 990002113280203316 005 20090528115319.0 035 $a000211328 035 $aUSA01000211328 035 $a(ALEPH)000211328USA01 035 $a000211328 100 $a20041026d1961----km-y0itay0103----ba 101 0 $aita 102 $aIT 105 $a||||||||001yy 200 1 $a<> industrie minerarie metallurgiche e meccaniche del Cadore, Zoldano e Agordino durante i secoli passati$esaggio di geografia storica$fAlessandro Cucagna 210 $aTrieste$cArti grafiche Smolars$d1961 215 $a78 p.$d24 cm 410 0$12001 454 1$12001 461 1$1001-------$12001 676 $a338.2 700 1$aCUCAGNA,$bAlessandro$068321 801 0$aIT$bsalbc$gISBD 912 $a990002113280203316 951 $a338.2 CUC 1 (iep IV 71)$b9793 E.C.$ciep IV$d00198331 959 $aBK 969 $aECO 979 $aSIAV5$b10$c20041026$lUSA01$h1754 979 $aRSIAV4$b90$c20090528$lUSA01$h1153 996 $aIndustrie minerarie, metallurgiche e meccaniche del Cadore, Zoldano e Agordino durante i secoli passati$9300345 997 $aUNISA 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 03511nam 2200733 450 001 9910817756403321 005 20230809224946.0 010 $a90-04-35203-1 024 7 $a10.1163/9789004352032 035 $a(CKB)3710000001444487 035 $a(MiAaPQ)EBC5024341 035 $a(OCoLC)990778150 035 $a(nllekb)BRILL9789004352032 035 $a(EXLCZ)993710000001444487 100 $a20170620d2017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aMedical glossaries in the Hebrew tradition $eShem Tov ben Isaac, Sefer Almansur : with a supplement on the Romance and Latin terminology /$fby Gerrit Bos, Guido Mensching, Julia Zwink 210 1$aLeiden ;$aBoston :$cBrill. 210 4$dc2017. 215 $a1 online resource (130 pages) 225 0 $aE?tudes sur le Judai?sme me?die?val ;$v72 300 $aIncludes indexes. 311 $a90-04-35202-3 330 $aThe Sefer Almansur contains a pharmacopeia of about 250 medicinal ingredients with their Arabic names (in Hebrew characters), their Romance (Old Occitan) and occasionally Hebrew equivalents. The pharmacopeia, which describes the properties and therapeutical uses of simple drugs featured at the end of Book Three of the Sefer Almansur . This work was translated into Hebrew from the Arabic Kit?b al-Man??r? (written by al-R?z?) by Shem Tov ben Isaac of Tortosa, who worked in Marseille in the 13th century. Gerrit Bos, Guido Mensching and Julia Zwink supply a critical edition of the Hebrew text, an English translation and an analysis of the Romance and Latin terminology in Hebrew transcription. The authors show the pharmaceutical terminological innovation of Hebrew and of the vernacular, and give us proof of the important role of medieval Jews in preserving and transferring medical knowledge. 410 0$aÉtudes sur le judaïsme médiéval$v72. 606 $aMedicine, Medieval$vTerminology 606 $aMedicine, Arab 606 $aArabic language$xMedical Arabic 606 $aHebrew language, Medieval$vGlossaries, vocabularies, etc 606 $aArabic language$vTransliteration into Hebrew 606 $aLatin language, Medieval and modern$vTransliteration into Hebrew 606 $aPharmacopoeias as Topic 606 $aMedicine, Arabic 606 $aTerminology as Topic 606 $aHistory, Medieval 608 $aTerminology. 615 0$aMedicine, Medieval 615 0$aMedicine, Arab. 615 0$aArabic language$xMedical Arabic. 615 0$aHebrew language, Medieval 615 0$aArabic language 615 0$aLatin language, Medieval and modern 615 12$aPharmacopoeias as Topic. 615 22$aMedicine, Arabic. 615 22$aTerminology as Topic. 615 22$aHistory, Medieval. 676 $a610.1/4 700 $aShem Tov ben Isaak$cof Tortosa,$factive 13th century.$01626477 701 $aBos$b Gerrit$f1948-$0321815 701 $aMensching$b Guido$0168984 701 $aZwink$b Julia$01605410 701 2$aShem Tov ben Isaak$cof Tortosa,$factive 13th century.$01626477 701 2$aShem Tov ben Isaak$cof Tortosa,$factive 13th century.$01626477 701 $aRa?zi?$b Abu? Bakr Muh?ammad ibn Zakari?ya?$f865?-925?$0330614 801 0$bNL-LeKB 801 1$bNL-LeKB 906 $aBOOK 912 $a9910817756403321 996 $aMedical glossaries in the Hebrew tradition$93962522 997 $aUNINA