Innovative processing technologies for foods with bioactive compounds
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| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2016.
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| Series: | Contemporary food engineering (Unnumbered)
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| Subjects: | |
| ISBN: | 9781315354095 1315354098 9781315335032 1315335034 9781498714853 9781315371276 1498714854 1315371278 9781523108398 1523108398 |
| Physical Description: | 1 online resource : illustrations (black and white) |
Cover
Table of contents
| LEADER | 03170cam a2200505Mi 4500 | ||
|---|---|---|---|
| 001 | kn-ocn957649885 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 160809s2016 flua o 000 0 eng d | ||
| 040 | |a NLE |b eng |e rda |e pn |c NLE |d EBLCP |d N$T |d OCLCF |d COO |d YDX |d NRC |d KNOVL |d OCLCA |d OCLCQ |d UKMGB |d OCLCQ |d OCLCO |d OCLCQ |d SFB |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 9781315354095 |q (electronic bk.) | ||
| 020 | |a 1315354098 |q (electronic bk.) | ||
| 020 | |a 9781315335032 |q (Mobipocket ebook) | ||
| 020 | |a 1315335034 |q (Mobipocket ebook) | ||
| 020 | |a 9781498714853 |q (PDF ebook) | ||
| 020 | |a 9781315371276 |q (ebook) | ||
| 020 | |a 1498714854 | ||
| 020 | |a 9781498714853 | ||
| 020 | |a 1315371278 | ||
| 020 | |a 9781315371276 | ||
| 020 | |a 9781523108398 | ||
| 020 | |a 1523108398 | ||
| 035 | |a (OCoLC)957649885 |z (OCoLC)958861404 |z (OCoLC)958862719 |z (OCoLC)958863104 |z (OCoLC)966358890 | ||
| 245 | 0 | 0 | |a Innovative processing technologies for foods with bioactive compounds / |c edited by Jorge J. Moreno. |
| 264 | 1 | |a Boca Raton : |b CRC Press, |c 2016. | |
| 300 | |a 1 online resource : |b illustrations (black and white) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Contemporary food engineering | |
| 505 | 0 | |a Cover; Half Title; Title Page; Copyright Page; Table of Contents; Series Preface; Series Editor; Preface; Acknowledgments; Editor; Contributors; Chapter 1: Developments in Infrared Heating in Food Processing; Chapter 2: Ohmic Heating and Bioactive Compounds; Chapter 3: Encapsulation as a Carrier System to Enrich Foods with Antioxidants; Chapter 4: Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing; Chapter 5: Effect of Combined High Pressure-Temperature Treatments on Bioactive Compounds in Fruit Purées. | |
| 505 | 8 | |a Chapter 6: Sonication Processing on Bioactive Compound of Fluid FoodsChapter 7: Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds; Chapter 8: Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods; Chapter 9: Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits; Chapter 10: Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products; Chapter 11: Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Bioactive compounds. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Moreno, Jorge J., |e editor. | |
| 830 | 0 | |a Contemporary food engineering (Unnumbered) | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIPTFBC01/innovative-processing-technologies?kpromoter=marc |y Full text |
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