Introduction to Food Engineering (notice n° 1556692)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02234cam a2200301zu 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FRCYB88973149 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251020124229.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 251020s2023 fr | o|||||0|0|||eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780128231296 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | FRCYB88973149 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FR-PaCSA |
| Language of cataloging | en |
| Transcribing agency | |
| Description conventions | rda |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Singh, R. Paul |
| 245 01 - TITLE STATEMENT | |
| Title | Introduction to Food Engineering |
| Statement of responsibility, etc. | ['Singh, R. Paul', 'Heldman, Dennis R.', 'Erdogdu, Ferruh'] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Name of producer, publisher, distributor, manufacturer | Academic Press |
| Date of production, publication, distribution, manufacture, or copyright notice | 2023 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. |
| 336 ## - CONTENT TYPE | |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type code | c |
| Source | rdamdedia |
| 338 ## - CARRIER TYPE | |
| Carrier type code | c |
| Source | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. - Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology - Quantitative examples describe the use of earth-friendly refrigerants in the cold chain - Design procedures relevant to emerging electrotechnologies in food processing - New content on resource sustainability for designing future food processing systems that support circular bioeconomy - Description of quantitative approaches to food processing to assist practicing professionals in the food industry |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Singh, R. Paul |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Heldman, Dennis R. |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Erdogdu, Ferruh |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Access method | Cyberlibris |
| Uniform Resource Identifier | <a href="https://international.scholarvox.com/netsen/book/88973149">https://international.scholarvox.com/netsen/book/88973149</a> |
| Electronic format type | text/html |
| Host name | |
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