Green Food Processing Techniques : (Record no. 31496)

MARC details
000 -LEADER
fixed length control field 02268nam a2200253Ia 4500
001 - CONTROL NUMBER
control field 42511
003 - CONTROL NUMBER IDENTIFIER
control field IN-BdCUP
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230421155225.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230413s2023 000 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780128153536
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency IN-BdCUP
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.028
Item number CHE
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Chemat, Farid
245 #0 - TITLE STATEMENT
Title Green Food Processing Techniques :
Remainder of title Preservation, Transformation and Extraction /
Statement of responsibility, etc. Chemat, Farid & Vorobiev, Eugene
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London :
Name of publisher, distributor, etc. Academic Press,
Date of publication, distribution, etc. 2019.
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 562 p. ;
Dimensions 24 cm.
520 ## - SUMMARY, ETC.
Summary, etc. Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of Green Food Processing by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food processing
Topical term or geographic name entry element Green food
Topical term or geographic name entry element Ultrasound technology
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Vorobiev, Eugene
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Source of acquisition Cost, normal purchase price Bill number Total checkouts Full call number Barcode Date last seen Actual Cost, replacement price Bill Date Koha item type
    Dewey Decimal Classification     Ranganathan Library Ranganathan Library 19/06/2020 Atlantic Pub. & dist., New Delhi 14300.00 1109885   664.028 CHE 038991 13/04/2023 9295.00 15/02/2020 Book
This system is made operational by the in-house staff of the CUP Library.