Aseptic processing and packaging of particulate foods / edited by Edward M.A.Willhoft |
Pubbl/distr/stampa | London [etc.] : Blackie Academic & Professional, c1993 |
Descrizione fisica | X, 192 p. ; 24 cm |
Disciplina | 664.02 |
Soggetto topico |
Alimenti - Conservazione
Alimenti - Imballaggio |
ISBN | 0-7514-0010-6 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISA-990000064050203316 |
London [etc.] : Blackie Academic & Professional, c1993 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Aseptic processing and packaginhg of particulate foods / edited by Edward M.A. Willhoft |
Autore | WILLHOFT, Edward M.A. |
Pubbl/distr/stampa | London [etc] : Blackie Academics Professional, copyr. 1993 |
Descrizione fisica | X, 192 p ; 24 cm |
Disciplina | 664.02 |
Soggetto topico |
Alimenti conservazione
Alimenti imballaggio |
ISBN | 0-7514-0010-6 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISA-990001227510203316 |
WILLHOFT, Edward M.A.
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London [etc] : Blackie Academics Professional, copyr. 1993 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Case studies in novel food processing technologies : innovations in processing, packaging and predictive modelling / edited by Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry |
Pubbl/distr/stampa | Oxoford [etc.] : WP, Woodhead Publishing, 2010 |
Descrizione fisica | XXX, 529 p. : ill. ; 23 cm |
Disciplina | 664.02 |
Collana | Woodhead Publishing Series in food science, technology and nutrition |
Soggetto topico | Alimenti [e] Conservazione - Biotecnologie - Casi |
ISBN | 978-0-08-101482-0 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISA-996268933903316 |
Oxoford [etc.] : WP, Woodhead Publishing, 2010 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Characterization of food : emerging methods / edited by Anilkumar G. Gaonkar |
Pubbl/distr/stampa | Amsterdam : Elsevier, 1995 |
Descrizione fisica | XIV, 450 Pp. : ill. ; 25 cm |
Disciplina | 664.02 |
Soggetto topico | Alimenti - Analisi |
ISBN | 0-444-81499-X |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISA-990000502830203316 |
Amsterdam : Elsevier, 1995 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Colorants / F.J.Francis |
Autore | FRANCIS, F.J. |
Pubbl/distr/stampa | St.Paul : Eagan Press, copyr.1999 |
Descrizione fisica | VII, 144 p. ; 26 cm |
Disciplina | 664.02 |
Collana | Eagen Press Handbook Series |
Soggetto topico | Coloranti alimentari |
ISBN | 1-891127-00-4 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISA-990000342340203316 |
FRANCIS, F.J.
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St.Paul : Eagan Press, copyr.1999 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Computational fluid dynamics in food processing / edited by Da-Wen Sun |
Autore | Sun, Da-Wen |
Pubbl/distr/stampa | Boca Raton... [etc] : CRC Press, c2007 |
Descrizione fisica | XVII, 739 p. : ill. ; 26 cm |
Disciplina | 664.02 |
Collana | Contemporary food engineering series |
Soggetto topico | Industria alimentare - Processi innovativi |
ISBN | 0-8493-9286-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNIBAS-000021079 |
Sun, Da-Wen
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Boca Raton... [etc] : CRC Press, c2007 | ||
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Lo trovi qui: Univ. della Basilicata | ||
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Il conflitto alimentare : i cibi geneticamente modificati: pro e contro / Luca Carra e Fabio Terragni |
Autore | Carra, Luca |
Pubbl/distr/stampa | Milano : Garzanti, c2001 |
Descrizione fisica | 144 p. ; 19 cm. |
Disciplina | 664.02 |
Altri autori (Persone) | Terragni, Fabioauthor |
Collana | Gli elefanti oggi |
Soggetto topico |
Alimenti - Genetica - Modificazioni
Industrie alimentari - Biotecnologie |
ISBN | 8811674786 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | ita |
Record Nr. | UNISALENTO-991001635909707536 |
Carra, Luca
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Milano : Garzanti, c2001 | ||
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Lo trovi qui: Univ. del Salento | ||
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Conventional and advanced food processing technologies / edited by Suvendu Bhattacharya |
Pubbl/distr/stampa | Chichester : Wiley Blackwell, copyr. 2015 |
Descrizione fisica | XXVII, 712 p. : ill. ; 25 cm |
Disciplina | 664.02 |
Soggetto topico |
Generi alimentari - Produzione
Tecnologia alimentare |
ISBN | 978-1-118-40632-8 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISA-996227544303316 |
Chichester : Wiley Blackwell, copyr. 2015 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Electron beam pasteurization and complementary food processing technologies / / edited by Suresh Pillai, Shima Shayanfar ; contributors T. Bolumar [and twenty five others] |
Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
Descrizione fisica | 1 online resource (355 p.) |
Disciplina | 664.02 |
Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
Soggetto topico | Food industry and trade |
Soggetto genere / forma | Electronic books. |
ISBN |
1-78242-108-4
1-78242-100-9 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Cover; Electron Beam Pasteurization and Complementary Food Processing Technologies; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One Electron beam pasteurization in food processing; 1 Introduction to electron beam pasteurization in food processing; 1.1 Introduction; 1.2 Food irradiation; 1.3 Emerging trends in non-thermal food processing; 1.4 The focus of this book; References; 2 Electron beam processing technology for food processing; 2.1 Introduction; 2.2 Consumers and irradiated foods
2.3 The physics of electron beam irradiation2.4 Electron beam linear accelerator system; 2.5 Conveyor system; 2.6 Facility safety and chamber design; 2.7 Facility processing controls; 2.8 Government regulations for electron beam facilities; 2.9 Conclusion; References; 3 Integrating electron beam equipment into food processing facilities: strategies and design considerations; 3.1 Introduction; 3.2 Radiation processing standards and terminology; 3.3 Assessing the right dose; 3.4 Design issues in integrating eBeam equipment into a food processing operation; 3.5 Design in practice: a case study 3.6 Common configurations for eBeam technology in food processing operationsPart Two Complementary food processing technologies; 4 Microwave processing of foods and its combination with electron beam processing; 4.1 Introduction; 4.2 Physical principles of microwave processing; 4.3 Microwave applications; 4.4 Modelling and verification; 4.5 Summary; 4.6 Sources of further information; References; 5 Infrared heating of foods and its combination with electron beam processing; 5.1 Introduction; 5.2 The use of infrared technology in food processing; 5.3 Infrared processing of liquid foods 5.4 Equipment for infrared processing5.5 Limitations of infrared processing; 5.6 Combination of infrared processing with electron beam processing; 5.7 Conclusions; References; 6 Aseptic packaging of foods and its combination with electron beam processing; 6.1 Introduction; 6.2 Brief history of aseptic packaging; 6.3 Microorganisms in foods and influencing factors; 6.4 Principles of aseptic food packaging; 6.5 Possible application of electron beam technology for aseptic food processing; 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging 6.7 Current and future technical challengesReferences; 7 Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety; 7.1 Introduction; 7.2 Fresh produce safety; 7.3 Sanitizers used in fresh-cut processing; 7.4 Chlorine as a sanitizer; 7.5 Chlorine dioxide sanitizer technologies; 7.6 Organic acid sanitizers; 7.7 Electrolyzed water (EW) sanitizer; 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination; 7.9 Ionizing radiation for fresh produce decontamination; 7.10 Nonthermal plasma (NTP) for fresh produce decontamination 7.11 High pressure processing (HPP) for fresh produce decontamination |
Record Nr. | UNINA-9910459640403321 |
Cambridge, England : , : Woodhead Publishing, , 2015 | ||
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Lo trovi qui: Univ. Federico II | ||
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Electron beam pasteurization and complementary food processing technologies / / edited by Suresh Pillai, Shima Shayanfar ; contributors T. Bolumar [and twenty five others] |
Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
Descrizione fisica | 1 online resource (355 p.) |
Disciplina | 664.02 |
Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
Soggetto topico | Food industry and trade |
ISBN |
1-78242-108-4
1-78242-100-9 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Cover; Electron Beam Pasteurization and Complementary Food Processing Technologies; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One Electron beam pasteurization in food processing; 1 Introduction to electron beam pasteurization in food processing; 1.1 Introduction; 1.2 Food irradiation; 1.3 Emerging trends in non-thermal food processing; 1.4 The focus of this book; References; 2 Electron beam processing technology for food processing; 2.1 Introduction; 2.2 Consumers and irradiated foods
2.3 The physics of electron beam irradiation2.4 Electron beam linear accelerator system; 2.5 Conveyor system; 2.6 Facility safety and chamber design; 2.7 Facility processing controls; 2.8 Government regulations for electron beam facilities; 2.9 Conclusion; References; 3 Integrating electron beam equipment into food processing facilities: strategies and design considerations; 3.1 Introduction; 3.2 Radiation processing standards and terminology; 3.3 Assessing the right dose; 3.4 Design issues in integrating eBeam equipment into a food processing operation; 3.5 Design in practice: a case study 3.6 Common configurations for eBeam technology in food processing operationsPart Two Complementary food processing technologies; 4 Microwave processing of foods and its combination with electron beam processing; 4.1 Introduction; 4.2 Physical principles of microwave processing; 4.3 Microwave applications; 4.4 Modelling and verification; 4.5 Summary; 4.6 Sources of further information; References; 5 Infrared heating of foods and its combination with electron beam processing; 5.1 Introduction; 5.2 The use of infrared technology in food processing; 5.3 Infrared processing of liquid foods 5.4 Equipment for infrared processing5.5 Limitations of infrared processing; 5.6 Combination of infrared processing with electron beam processing; 5.7 Conclusions; References; 6 Aseptic packaging of foods and its combination with electron beam processing; 6.1 Introduction; 6.2 Brief history of aseptic packaging; 6.3 Microorganisms in foods and influencing factors; 6.4 Principles of aseptic food packaging; 6.5 Possible application of electron beam technology for aseptic food processing; 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging 6.7 Current and future technical challengesReferences; 7 Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety; 7.1 Introduction; 7.2 Fresh produce safety; 7.3 Sanitizers used in fresh-cut processing; 7.4 Chlorine as a sanitizer; 7.5 Chlorine dioxide sanitizer technologies; 7.6 Organic acid sanitizers; 7.7 Electrolyzed water (EW) sanitizer; 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination; 7.9 Ionizing radiation for fresh produce decontamination; 7.10 Nonthermal plasma (NTP) for fresh produce decontamination 7.11 High pressure processing (HPP) for fresh produce decontamination |
Record Nr. | UNINA-9910787270603321 |
Cambridge, England : , : Woodhead Publishing, , 2015 | ||
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Lo trovi qui: Univ. Federico II | ||
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