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: Innovative food processing technologies
    sub title: a comprehensive review
  name:
    name part: Knoerzer, Kai
    role:
      role term: editor.
  name:
    name part: Muthukumarappan, Kasiviswanathan
    role:
      role term: editor.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: ne
    date issued: 2021
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (3 volumes (2480 pages)) : illustrations (some colour).
  abstract: "Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonther…
  note: Editors in Chief, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food; Werribee, Victoria, Australia and Kasiviswanathan Muthukumarappan, Distinguished Professor and Graduate Coordinator, Department of Agricultural and Biosystems Engineering, South Dakota State University.
  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
    topic: Technological innovations
  subject:
    topic: Food
    topic: Preservation
  related item:
    title info:
      title: Innovative food processing technologies
    origin info:
      publisher: Elsevier Academic Press, 2021
      edition: First edition
  identifier: 9780128157824
  identifier: 0128157828
  identifier: 9780128157817
  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: AU@
    record creation date: 200903
    record change date: 20240717213016.0
    record identifier: kn-on1193937016
    language of cataloging:
      language term: eng