03563cam a2200505Ii 4500 ocn945459120 OCoLC 20171023134344.0 m o d cr bn|---aucuu 160323s2016 enk of 000 0 eng d 9781119285229 (electronic bk.) 1119285224 (electronic bk.) 9781119285236 1119285232 DEBBG BV043738367 (OCoLC)945459120 (OCoLC)944934470 (OCoLC)945137827 DG1 eng rda pn DG1 UIU EBLCP N$T CDX YDXCP IDEBK DG1 DEBBG KSU MAIN TP374 TEC 012000 bisacsh 664/.024 23 Handbook of food science and technology, 2 : Food process engineering and packaging / edited by Romain Jeantet...[et al.]. [electronic resource] Food process engineering and packaging London : ISTE, Ltd. ; Hoboken : Wiley, c2016. 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena -- Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation 4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement Online resource; title from PDF title page (John Wiley, viewed March 23, 2016). Food industry and trade Handbooks, manuals, etc. Food Packaging Handbooks, manuals, etc. Food adulteration and inspection. fast (OCoLC)fst00930671 Food Quality. fast (OCoLC)fst00930583 TECHNOLOGY & ENGINEERING / Food Science bisacsh Electronic books. Handbooks and manuals. fast (OCoLC)fst01423877 Jeantet, Romain, editor. Print version: Jeantet, Romain Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging : Wiley,c2016 9781119285229 http://onlinelibrary.wiley.com/book/10.1002/9781119285229 Wiley Online Library ddc BK 208294 208294