rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food processing technologies
    sub title: impact on product attributes
  name:
    name part: Jaiswal, Amit K.
    role:
      role term: editor.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
  table of contents: Section 1. Conventional processing technology -- section 2. Impingement processing technology -- section 3. Electromagnetic processing technology -- section 4. Physicomechanical processing technology -- section 5. Pulse electric field processing technology -- section 6. Chemical processing technology -- section 7. Radiation processing technology -- section 8. Biological processing technology.
  note: edited by Amit K. Jaiswal.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Food industry and trade
  subject:
    topic: Food
    topic: Technology
  related item:
    identifier: (OCoLC)913768192
  identifier: 9781315355108
  identifier: 1315355108
  identifier: 9781482257557
  identifier: 1482257556
  identifier: 9781523108459
  identifier: 1523108452
  identifier: 9781315336046
  identifier: 1315336049
  identifier: 9781315372365
  identifier: 1315372363
  identifier: 1482257548
  identifier: 9781482257540
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: YDX
    record creation date: 160916
    record change date: 20240717213016.0
    record identifier: kn-ocn958480498
    language of cataloging:
      language term: eng