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001 9780429242847
003 FlBoTFG
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006 m d | |
007 cr |||||||||||
008 190705s2020 flu ob 001 0 eng
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9780429242847
_q(ebook)
020 _a0429242840
020 _a9780429512568
_q(electronic bk. : PDF)
020 _a0429512562
_q(electronic bk. : PDF)
020 _a9780429519420
_q(electronic bk. : Mobipocket)
020 _a0429519427
_q(electronic bk. : Mobipocket)
020 _a9780429515996
_q(electronic bk. : EPUB)
020 _a0429515995
_q(electronic bk. : EPUB)
020 _z9781771887984
_q(hardcover)
035 _a(OCoLC)1107797760
035 _a(OCoLC-P)1107797760
050 0 0 _aTP370.5
072 7 _aSCI
_x000000
_2bisacsh
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 0 _a664
_223
245 0 0 _aTechnologies for value addition in food products and processes /
_cedited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle.
264 1 _aOakville, ON, Canada ;
_aPalm Bay, Florida, USA :
_bApple Academic Press,
_c2020.
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bn
_2rdamedia
338 _aonline resource
_bnc
_2rdacarrier
520 _a"The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in the last three decades for producing protein concentrates from legumes. The chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. The chapter on traditional foods discusses fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this book provides new information on novel food processing technologies"--
_cProvided by publisher.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood industry and trade
_xTechnological innovations.
650 7 _aSCIENCE / General
_2bisacsh
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aDeka, Sankar Chandra,
_d1965-
_eeditor.
700 1 _aSeth, Dibyakanta,
_d1980-
_eeditor.
700 1 _aHulle, Nishant Rachayya Swami,
_d1985-
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9780429242847
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c130312
_d130312