| 000 | 01990cam a2200289zu 4500 | ||
|---|---|---|---|
| 001 | 88965569 | ||
| 003 | FRCYB88965569 | ||
| 005 | 20250429183910.0 | ||
| 006 | m o d | ||
| 007 | cr un | ||
| 008 | 250429s2018 fr | o|||||0|0|||eng d | ||
| 020 | _a9780128114476 | ||
| 035 | _aFRCYB88965569 | ||
| 040 |
_aFR-PaCSA _ben _c _erda |
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| 100 | 1 | _aGrumezescu Phd, Alexandru Mihai | |
| 245 | 0 | 1 |
_aFood Processing for Increased Quality and Consumption _c['Grumezescu Phd, Alexandru Mihai', 'Holban Phd, Alina Maria'] |
| 264 | 1 |
_bAcademic Press _c2018 |
|
| 300 | _a p. | ||
| 336 |
_btxt _2rdacontent |
||
| 337 |
_bc _2rdamdedia |
||
| 338 |
_bc _2rdacarrier |
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| 650 | 0 | _a | |
| 700 | 0 | _aGrumezescu Phd, Alexandru Mihai | |
| 700 | 0 | _aHolban Phd, Alina Maria | |
| 856 | 4 | 0 |
_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88965569 _qtext/html _a |
| 520 | _aFood Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods | ||
| 999 |
_c1330399 _d1330399 |
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