Handbook of food processing: food preservation (Record no. 229812)

MARC details
000 -LEADER
fixed length control field 02401nam a22002177a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240223113511.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240214b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781498721752
040 ## - CATALOGING SOURCE
Transcribing agency AL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 664.02
Item number VARH
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Theodoros Varzakas
9 (RLIN) 151169
245 ## - TITLE STATEMENT
Title Handbook of food processing: food preservation
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London
Name of publisher, distributor, etc. CRC Press
Date of publication, distribution, etc. 2016
300 ## - PHYSICAL DESCRIPTION
Extent xxi,719p.
Other physical details HB
Dimensions 25x17cm.
365 ## - TRADE PRICE
Source of price type code General
Price type code VBI-2021
Price amount ₹14850.00
Currency code ₹
Unit of pricing ₹19800.00
Price note 25%
Price effective from 16/01/2024
520 ## - SUMMARY, ETC.
Summary, etc. Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term Food technology
Topical term or geographic name entry element Food technology
9 (RLIN) 151170
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Tzia, Constantina
9 (RLIN) 151171
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification   Reference Book Food Science Nutrition & Dietetics St Aloysius PG Library St Aloysius PG Library 01/23/2024 VBI-2021 14850.00   664.02 VARH PG024606 02/14/2024 19800.00 02/14/2024 Book