Innovation in Food Engineering new Techniques and Products (Record no. 701382)

MARC details
000 -LEADER
fixed length control field 02778nam a22002417a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230316s2010 |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781420086065
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 9781420086065
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number PAS
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Passos, Maria Laura
9 (RLIN) 674160
Relator term editor
245 ## - TITLE STATEMENT
Title Innovation in Food Engineering new Techniques and Products
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, Fl :
Name of publisher, distributor, etc. CRC Press
Date of publication, distribution, etc. c2010
300 ## - PHYSICAL DESCRIPTION
Extent XXXIV, 721 p.
Other physical details : ill
490 ## - SERIES STATEMENT
Series statement Contemporary Food Engineering Series
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes Bibliographical References and Index
520 ## - SUMMARY, ETC.
Summary, etc. SUMMARY:<br/><br/>Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry.<br/><br/>This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.<br/><br/>While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 45549
Topical term or geographic name entry element Food Industry and Trade
700 ## - ADDED ENTRY--PERSONAL NAME
Relator term editor
Personal name Ribeiro, Claudio P.
9 (RLIN) 674233
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text CONTENTS
Uniform Resource Identifier <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781420086065.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781420086065.pdf</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text WEB LINK
Uniform Resource Identifier <a href="https://www.routledge.com/Innovation-in-Food-Engineering-New-Techniques-and-Products/Passos-Ribeiro/p/book/9781420086065#">https://www.routledge.com/Innovation-in-Food-Engineering-New-Techniques-and-Products/Passos-Ribeiro/p/book/9781420086065#</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Physical Form Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Stock Type Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Budget Year Cost, replacement price Accession Date Koha item type
    Dewey Decimal Classification Text, Hardcover     Reference Section Reference Section Department of Food Engineering 10/03/2023 22 Purchased 44356.52   664 PAS 98038 10/03/2023 2022-23 52184.14 10/03/2023 Reference Collection