عنوان
پدید آورنده
موضوع
رده
TP370.8
TP370
.
8
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9789811364518
(Number (ISBN
9789811364525
(Number (ISBN
9789811364532
(Number (ISBN
9811364516
(Number (ISBN
9811364524
(Number (ISBN
9811364532
Erroneous ISBN
9789811364501
Erroneous ISBN
9811364508
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Advances in food processing technology /
General Material Designation
[Book]
First Statement of Responsibility
editors, Jingdun Jia, Donghong Liu and Haile Ma.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hangzhou, China :
Name of Publisher, Distributor, etc.
Zhejiang University Press,
Date of Publication, Distribution, etc.
[2019]
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource :
Other Physical Details
illustrations
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references.
CONTENTS NOTE
Text of Note
Intro; Contents; Contributors; 1 Innovation of Food Physical Processing Technology in China; 1.1 Introduction; 1.2 Development of Innovative Food Physical Processing Technology in the World; 1.2.1 High-Pressure Processing (HPP); 1.2.2 Microwave; 1.2.3 Irradiation; 1.2.4 Ultrasound; 1.2.5 Pulsed Electric Field (PEF); 1.2.6 Cold Plasma; 1.3 Innovation of Food Physical Processing Technology in China; 1.3.1 Scientific Research in China; 1.3.2 Research Platform and Future Development; References; 2 The Basic Concept and Research Progress of Food Physical Processing
Text of Note
2.1 The Birth of Interdisciplinary Food Physical Processing2.2 Basic Structure of Physical Food Processing Technology; 2.3 Research Progress of Several Typical Physical Food Processing Applications; 2.3.1 Ultrasonic-Assisted Enzymatic Hydrolysis of Protein; 2.3.2 Ultrasonic-Assisted Fermentation; 2.3.3 Ultrasonic-Assisted Extraction; 2.3.4 Ultrasonic Cleaning; 2.3.5 Ultrasonic Degradation of Polysaccharides; 2.3.6 Ultrasonic-Assisted Transesterification of Triglycerides; 2.3.7 Ultrasonic-Assisted Osmotic Dehydration of Vegetables; 2.3.8 Ultrasonic-Assisted Aging of Vinegar
Text of Note
2.3.9 Magnetic-Assisted Fermentation2.3.10 Infrared Blanching and Dehydration of Fruit and Vegetables; 2.3.11 Combined Laser and UV Irradiation Breeding of Microorganism; 2.3.12 Pulsed Light Processing of Food; References; 3 Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction; 3.1 Introduction; 3.2 "Green" Separation Process Design; 3.2.1 Technical Requirements for a Separation System; 3.2.2 Food Quality and Separation Systems; 3.2.3 Scaling Up Technology for Industrial Production; 3.3 Supercritical-CO2 Fluid Extraction
Text of Note
3.3.1 Principles and Properties of Supercritical Fluid Extraction3.3.2 Process Systems; 3.4 Applications in Food Industry; 3.4.1 Extraction of Bioactive Compounds; 3.4.2 Fractionation of Flavors and Fragrances; 3.4.3 Cholesterol Free Food Products; 3.4.4 Separation of Spices and Essential Oils; 3.4.5 Decaffeination of Coffee and Tea; 3.4.6 Fish Oil Concentration; 3.5 Summary; References; 4 Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi; 4.1 Introduction; 4.2 The Physics and General Applications of Ultrasound
Text of Note
4.3 Cavitation and Consequences Induced by Power Ultrasound in Liquid Media4.4 Ultrasonic Devices and Power Measurements; 4.5 Ultrasound-Assisted Extraction of Natural Products; 4.6 Ultrasound-Assisted Extraction of Polysaccharides from Medicinal Fungi; 4.6.1 Bioactivities of Polysaccharides from Edible and Medicinal Fungi; 4.6.2 Factors and Effects of Power Ultrasound on the Extraction of Polysaccharides; 4.6.3 Procedural Characteristics and Kinetic Models of UAE; 4.7 Ultrasonic Polymer Degradation; 4.7.1 Characteristics and Mechanisms of Ultrasonic Polymer Degradation
0
8
8
8
8
SUMMARY OR ABSTRACT
Text of Note
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
ACQUISITION INFORMATION NOTE
Source for Acquisition/Subscription Address
Springer Nature
Stock Number
com.springer.onix.9789811364518
OTHER EDITION IN ANOTHER MEDIUM
Title
Advances in food processing technology.
International Standard Book Number
9789811364501
TOPICAL NAME USED AS SUBJECT
Food industry and trade-- Technological innovations.
Food industry and trade.
Food industry and trade-- Technological innovations.
Food industry and trade.
TECHNOLOGY & ENGINEERING-- Food Science.
(SUBJECT CATEGORY (Provisional
TDCT
TDCT
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664
.
07
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP370
.
8
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Jia, Jingdun
Liu, Donghong
Ma, Haile
ORIGINATING SOURCE
Date of Transaction
20200823233318.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
