MARC details
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| Longitud fija campo de control |
05302ntdaa2200313 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 |
20180813155551.0 |
| 006 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA - CARACTERÍSTICAS DEL MATERIAL ADICIONAL |
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| 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) |
9781420071191 |
| 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 |
AH286 |
| Dato adicional |
2010 |
| 100 ## - PUNTO DE ACCESO PRINCIPAL-NOMBRE DE PERSONA |
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| Nombre de persona |
Ahmed, Jasim. |
| 245 ## - MENCIÓN DE TÍTULO |
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| Título |
Novel Food Processing. |
| Resto del título |
Effects on Rheological and Functional Properties |
| 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. |
2010 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
xvii, 491 páginas; |
| Otras características físicas |
Imágenes, Gráficos, Tablas; |
| Dimensiones |
25 cm; |
| 490 ## - MENCIÓN DE SERIE |
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| Mención de serie |
Electro-Technologies for food processing. |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
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| Nota de contenido con formato |
Chapter 1. Introduction and Plan of the Book, J. Ahmed, H.S. Ramaswamy, S. Kasapis, and J.I. Boye<br/><br/>Chapter 2. Effect of Radio-Frequency Heating on Food, V. Orsat<br/><br/>Chapter 3. Ohmic Heating Effects on Rheological and Functional Properties of Foods, M. Marcotte, H.S. Ramaswamy, Y. Karimi-Zindashty, and M.R. Zareifard<br/><br/>Chapter 4. Effect of High Electric Field on Food Processing, A. Muthukumaran, V. Orsat, T.R. Bajgai, and G.S. V. Raghavan<br/><br/>Chapter 5. Pulsed Electric Fields: A Review on Design, S. Alkhafaji and M. Farid<br/><br/>Chapter 6. Ultrasound Effect on Food Processing, J. Salazar, J.A. Chávez, A. Turó, and M.J. García-Hernández<br/><br/>Chapter 7. Ultrasound Processing: Rheological and Functional Properties of Food, K. Muthukumarappan, B.K. Tiwari, C.P. O’Donnell, and P.J. Cullen<br/><br/>Chapter 8. Effect of Irradiation on Food Texture and Rheology, P. Bhattacharjee and R.S. Singhal<br/><br/>Chapter 9. Ozone and CO2 Processing: Rheological and Functional Properties of Food, K. Muthukumarappan, B.K. Tiwari, C.P. O’Donnell, and P.J. Cullen<br/><br/>Chapter 10. Gelation and Thickening with Globular Proteins at Low Temperatures, R. Mercade-Prieto and S. Gunasekaran<br/><br/>Chapter 11. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Biological Glasses, S. Kasapis<br/><br/>Chapter 12. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties, J. Tattiyakul and M.A. Rao<br/><br/>Chapter 13. Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins, J. Ahmed<br/><br/>Chapter 14. High-Pressure Treatment Effects on Food Proteins of Animal Origin, P.A. Alvarez, H.S. Ramaswamy, and A.A. Ismail<br/><br/>Chapter 15. Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions, Y. Liu, W. Zhou and D. Young<br/><br/>Chapter 16. Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables, N.K. Rastogi<br/><br/>Chapter 17. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods, S. Zhu and H.S. Ramaswamy<br/><br/>Chapter 18. Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies, A.V. Cardello and A.O. Wright<br/><br/>Chapter 19. Novel Techniques for the Processing of Soybeans, J.I. Boye and S.H. Rajamohamed<br/><br/>Chapter 20. Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices, S. Alavi and S.S.H. Rizvi<br/><br/>Chapter 21. Rheological Properties of Liquid Foods Processed in a Continuous-Flow High-Pressure Throttling System, R.K. Singh and L. Sivanandan<br/><br/>Chapter 22. Food Frying: Modifying the Functional Properties of Batters, M. Ngadi and J. Xue<br/><br/>Chapter 23. Allergenicity of Food and Impact of Processing, A. Lopata<br/><br/>Index |
| 520 ## - NOTA DE SUMARIO |
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| Sumario, etc, |
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.<br/><br/>Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.<br/><br/>New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies. |
| 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 |
Rheological |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Properties |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Functional |
| 700 ## - PUNTO DE ACCESO ADICIONAL - NOMBRE DE PERSONA |
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| Nombre de persona |
Ramaswamy, Hosahalli S. |
| -- |
Kasapis, Stefan. |
| -- |
Boye, Joyce I. |
| 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 |