000			05593cam a2200601 i 4500
001			9781003057543
003			FlBoTFG
005			20220509193035.0
006			m o d
007			cr un|||||||||
008			200820t20212021flua ob 001 0 eng
040			_aOCoLC-P _beng _erda _cOCoLC-P
020			_a9781003057543 _qelectronic book
020			_a1003057543 _qelectronic book
020			_a9781000094466 _qelectronic book
020			_a1000094464 _qelectronic book
020			_a9781000094244 _qelectronic book
020			_a1000094243 _qelectronic book
020			_a9781000094435 _q(electronic bk. : Mobipocket)
020			_a100009443X _q(electronic bk. : Mobipocket)
020			_z9781771889124 _qhardcover
035			_a(OCoLC)1186573474
035			_a(OCoLC-P)1186573474
050	0	4	_aTP248.65.F66 _bB56 2021
072		7	_aSCI _x000000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTEC _x012010 _2bisacsh
072		7	_aTDCT _2bicssc
082	0		_a664 _223
245	0	0	_aBiotechnical processing in the food industry : _bnew methods, techniques, and applications / _cedited by Deepak Kumar Verma, PhD, Ami R. Patel, PhD, Kawaljit Singh Sandhu, PhD, Ashish Baldi, PhD, Sandra Garcia, PhD.
264		1	_aPalm Bay, FL, USA ; _aBurlington, ON, Canada: _bApple Academic Press Inc. ; _aBoca Raton, FL, USA ; _aAbingdon, Oxon, UK : _bCRC Press, _c2021.
264		4	_c©2021
300			_a1 online resource (xxii, 299 pages) : _billustrations (some color).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aNonconventional Technologies: Promising Stabilization Methods for the Fresh Dairy Sector / Valentina Lacivita, Amalia Conte, and Matteo Alessandro Del Nobile -- Bulgarian White-Brined Cheese: Beneficial Microbiotaand Technology for Development of New Functional Foods / Svetla Trifonova Danova, Veronica Pencheva Nemska, Nelly Vladova Georgieva, and Rositsa Vasileva Tropcheva -- Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods / Majid Nooshkam and Afshin Babazadeh -- Assessment of Quality of Confectionery Products Using Electronic Nose Technology / Sayantani Dutta and Paramita Bhattacharjee -- Supercritical Carbon Dioxide (SC-CO2) Extractionof Piperine: A Green Extraction Method for Biomolecule of Therapeutic Importance / Paramita Bhattacharjee, Kaninika Paul, and Sayantani Dutta -- Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development / Kirubanandan Shanmugam, Deepak Kumar Verma, Mamta Thakur, Ramandeep Kaur, Kawaljit Singh Sandhu, and Maninder Kaur -- Metabiotics as Functional Metabolites of Probiotics: An Emerging Concept and Its Potential Application in Food and Health / Barkha Singhal and Neelima Chaudhary -- Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health / Sushma Gurumayum, Sushree Sangita Senapati, Prasad Rasane, Kajal Dhawan,Sawinder Kaur, Jyoti Singh, and Damanpreet Kaur -- Microbial Chitin Extraction From Waste Chitin: An Eco-Friendly Approach for Emerging Biotechnological Processes and Industrial Application / S. Pavan Kumar and Sancharini Das.
520			_a"This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry. Topics include New, innovative, and promising nonconventional biotechnical food processing, beneficial microbiota and technology development of new functional foods, safety regulations and applications for dairy-based functional foods, quality assessment using electronic nose technology, new extraction methods of therapeutic biomolecules, green and eco-friendly approaches for emerging biotechnological processes and industrial applications. The editors have brought together an excellent group of national and international contributors at the forefront of food bioprocessing technology to produce a valuable reference resource for researchers, academicians, students, practitioners, and others in the food, nutrition and health industry."-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood _xBiotechnology.
650		0	_aFood industry and trade _xTechnological innovations.
650		0	_aDairy products industry _xTechnological innovations.
650		0	_aFood _xResearch.
650		0	_aFunctional foods.
650		7	_aSCIENCE / General _2bisacsh
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aVerma, Deepak Kumar, _d1986- _eeditor.
700	1		_aPatel, Ami R., _eeditor.
700	1		_aSandhu, Kawaljit Singh, _eeditor.
700	1		_aBaldi, Ashish, _eeditor.
700	1		_aGarcia, Sandra _c(Professor of food science), _eeditor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781003057543
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c128699 _d128699