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Aseptic processing and packaging of particulate foods / edited by Edward M.A.Willhoft
| 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 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Aseptic processing and packaginhg of particulate foods / edited by Edward M.A. Willhoft
| 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 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Characterization of food : emerging methods / edited by Anilkumar G. Gaonkar
| 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 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Colorants / F.J.Francis
| 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 |
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FRANCIS, F.J.
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| St.Paul : Eagan Press, copyr.1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Computational fluid dynamics in food processing / edited by Da-Wen Sun
| 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 |
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Sun, Da-Wen
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| Boca Raton... [etc] : CRC Press, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Computational fluid dynamics in food processing / edited by Da-Wen Sun
| Computational fluid dynamics in food processing / edited by Da-Wen Sun |
| Pubbl/distr/stampa | Boca Raton [etc.], : CRC press, : Taylor & Francis, c2007 |
| Descrizione fisica | XVIII, 739 p., [16] p. di tav. : ill. ; 26 cm. |
| Disciplina |
664
664.02 |
| Collana | Contemporary food engineering series |
| Soggetto topico | Alimenti - Lavorazione |
| ISBN |
0849392861
9780849392863 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISANNIO-NAP0422361 |
| Boca Raton [etc.], : CRC press, : Taylor & Francis, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Sannio | ||
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Il conflitto alimentare : i cibi geneticamente modificati: pro e contro / Luca Carra e Fabio Terragni
| 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 |
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Carra, Luca
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| Milano : Garzanti, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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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]
| 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 | ||
| Materiale a stampa | ||
| 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]
| 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 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Electron beam pasteurization and complementary food processing technologies / / edited by Suresh Pillai, Shima Shayanfar ; contributors T. Bolumar [and twenty five others]
| 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-9910828757903321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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