Food Processing : Principles and Applications (Record no. 4255)
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| fixed length control field | 02437nam a2200289Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140908102146.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130910s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1587160080 |
| 041 ## - LANGUAGE CODE | |
| Language code of original | ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.4 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ramaswamy, Hosahalli |
| 9 (RLIN) | 8629 |
| 245 ## - TITLE STATEMENT | |
| Title | Food Processing : Principles and Applications |
| Statement of responsibility, etc. | Hosahalli Ramaswamy, Michèle Marcotte |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Boca Raton |
| Name of publisher, distributor, etc. | Taylor and Francis |
| Date of publication, distribution, etc. | 2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 420p. |
| 500 ## - GENERAL NOTE | |
| General note | Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science |
| 9 (RLIN) | 5592 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| 9 (RLIN) | 2852 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Energy Balance |
| 9 (RLIN) | 8630 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Freezing |
| 9 (RLIN) | 8631 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Separation and Concentration |
| 9 (RLIN) | 8632 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Thermal Processing, Food |
| 9 (RLIN) | 8633 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Biotechnology |
| 9 (RLIN) | 2483 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Marcotte, Michele |
| 9 (RLIN) | 8634 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://www.loc.gov/catdir/enhancements/fy0646/2004065846-d.html |
| Link text | Publisher description |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4255 |
| Link text | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4255 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | BOOK |
| Source of classification or shelving scheme | |
| Price effective from | Permanent Location | Date last seen | Not for loan | Date acquired | Source of classification or shelving scheme | Koha item type | Lost status | Cost, normal purchase price | Withdrawn status | Source of acquisition | Total Renewals | Date checked out | Total Checkouts | Damaged status | Barcode | Current Location | Full call number |
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| 2013-12-18 | CSIR-Institute of Himalayan Bioresource Technology | 2021-01-04 | 2013-12-18 | BOOKS | 9068.98 | United Book Traders,Jodhpur, Bill No.346/07, Dated 25-08-2007 | 2 | 2020-12-16 | 9 | 4239 | CSIR-Institute of Himalayan Bioresource Technology | 664.4 FOO |