000			03377nam a2200409Ii 4500
005			20250930141116.0
006			m|||||o||d||||||||
007			cr||||
008			160122t20142014flua obi 001 0 eng d
020			_a9781439880722 _qelectronic book
039		9	_a201606081021 _bfati _c201604131659 _dasrul _c201604050911 _dlan _c201603170941 _dhayat _y01-22-2016 _zhafiz _wCRCMarcRecord_UKM_54isbns_29Sept15-hafizupload22012016.mrc _x11
040			_aFlBoTFG _beng _cFlBoTFG _erda
090			_aebook
090			_aebookTP370 _b.I58 2014
245	0	0	_aIntroduction to advanced food process engineering / _c[edited by] Jatindra Kumar Sahu.
264		1	_aBoca Raton : _bCRC Press, _c[2014].
264		4	_c©2014.
300			_a1 online resource : _btext file, PDF.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
505			_asection 1. Advances in food process engineering -- section 2. Food safety and quality assessment -- section 3. Waste and byproduct management and energy conservation.
520			_a'Food is a complex product of biological nature comprised of various macro- and micro-nutrients. All food materials are available in various forms, such as solid, liquid, colloid, and viscous forms, which are processed prior to their consumption. Various processing technologies are employed for these purposes, and these technologies improve the shelf life as well as maintain the nutritional, sensory, physicochemical, and biological qualities of a food. Therefore, food process engineering has a major role in transforming raw materials into final products. As food process engineering becomes more advanced and sophisticated, there is a huge need for specific knowledge of raw materials and effects of various processing treatments on them rather than the specific commodity technology. In this context, the present book'Fundamentals of Advanced Food Process Engineering' is intended as a general reference book for students and others who are interested in various aspects of processing, packaging, storage, quality control, and assessment systems. The book describes the basic principles and major applications of emerging food processing technologies of the modern research in the field of food process engineering. The above processes are systematically described in three sections through 20 novel chapters in total from different areas of food process engineering. All the chapters have been prepared by high-profile, internationally renewed, and wellexperienced professors and scientists throughout the world'-- _cProvided by publisher.
650		0	_aFood industry and trade _xTechnological innovations. _959769
650		0	_aFood industry and trade _xQuality control.
700	1		_aSahu, Jatindra Kumar, _eeditor.
773	0		_tCRC e-books.
776	0	8	_iPrint version: _z9781439880715 _qhardback.
856	4	0	_uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://marc.crcnetbase.com/isbn/9781439880722 _qapplication/PDF _zDistributed by publisher. Purchase or institutional license may be required for access.
907			_a.b16263650 _b2022-10-12 _c2019-11-12
942			_c01 _n0 _kebook
914			_avtls003599378
990			_arab
998			_ae _b2016-09-01 _cm _dz _feng _gflu _y0 _z.b16263650
999			_c604020 _d604020