MARC details
| 000 -CABECERA |
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| Longitud fija campo de control |
05370ntdaa2200289 ab4500 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| Identificador del número de control |
UnInEc |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
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| Fecha y hora de la última transacción |
20180813112300.0 |
| 006 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA - CARACTERÍSTICAS DEL MATERIAL ADICIONAL |
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| Códigos de información de longitud fija - Características del material adicional |
a||||g ||i| 00| 0 |
| 008 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA |
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| Códigos de información de longitud fija |
140501s9999 mx ||||f |||| 00| 0 spa d |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Número Internacional Normalizado para Libros (ISBN) |
9781466507241 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
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| Centro catalogador de origen |
CIBESPAM MFL |
| 041 ## - CÓDIGO DE LENGUA |
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| Código de lengua del texto;banda sonora o título independiente |
Eng |
| 082 ## - NÚMERO DE LA CLASIFICACIÓN DECIMAL DEWEY |
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| Número de clasificación |
664.02 |
| Cutter |
T646 |
| Dato adicional |
2015 |
| 100 ## - PUNTO DE ACCESO PRINCIPAL-NOMBRE DE PERSONA |
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| Nombre de persona |
Tokusoglu, Ozlem. |
| 245 ## - MENCIÓN DE TÍTULO |
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| Título |
Improving food quality with novel food processing technologies. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Lugar de publicación, distribución, etc. |
Boca Raton |
| Nombre del editor, distribuidor, etc. |
Taylor & Francis |
| Fecha de publicación, distribución, etc. |
2015 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
xiv, 466 páginas; |
| Otras características físicas |
Gráficos, Fotografías; |
| Dimensiones |
24 CM; |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC |
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| Nota de bibliografía, etc. |
Incluye bibliografía |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
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| Nota de contenido con formato |
Parte I. Introduction<br/>Introduction to Improving Food Quality by Novel Food Processing, Özlem Tokuşoğlu and Barry G. Swanson<br/><br/>Parte II. Improving Food Quality with High Pressure Processing<br/>High-Pressure Processing on Bioactive Components of Foods, Özlem Tokuşoğlu<br/>High-Pressure Processing on Improved Dairy Food Quality, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki Ueno<br/>High-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, Özlem Tokuşoğlu and Halil Vural<br/>Quality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. Toepfl<br/>Fruit Juice Quality Enhancing by High-Pressure Technology, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Canovas<br/>Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro Correia<br/>Modeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer Buzrul<br/>Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Cánovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, Özlem Tokuşoğlu and Gustavo Barbosa-Cánovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru Shigematsu<br/>Food Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, Özlem Tokuşoğlu and Faruk T. Bozoğlu<br/><br/>Parte III. Improving Food Quality with Pulse Electric Field Technologies.<br/>Effects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz Shamsi<br/>Modification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. Ngadi<br/>Quality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, Özlem Tokuşoğlu, Isabella Odriozola, and Olga Martin<br/>Improving Liquid Egg Quality by Pulse Electrical Field Processing, Özlem Tokuşoğlu, Gustavo Barbosa-Cánovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and Özlem Tokuşoğlu<br/>Index |
| 520 ## - NOTA DE SUMARIO |
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| Sumario, etc, |
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints.<br/><br/>The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion.<br/><br/>During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement. |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Food |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Processing |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Technologies |
| 700 ## - PUNTO DE ACCESO ADICIONAL - NOMBRE DE PERSONA |
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| Nombre de persona |
Swanson, Barry G. |
| 913 ## - ÁREA Y CARRERA |
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| Área de Conocimiento |
Área Agropecuaria |
| Carrera |
Carrera de Agroindustria |
| Líneas de Investigación Institucionales |
Generación de tecnología para la soberanía alimentaria |
| 942 ## - ENTRADA DE ELEMENTOS AGREGADOS (KOHA) |
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| Fuente de clasificaión o esquema |
Dewey Decimal Classification |
| Koha [por defecto] tipo de item |
Libros |