000			03563cam a2200505Ii 4500
001			ocn945459120
003			OCoLC
005			20171023134344.0
006			m o d
007			cr bn|---aucuu
008			160323s2016 enk of 000 0 eng d
020			_a9781119285229 _q(electronic bk.)
020			_a1119285224 _q(electronic bk.)
020			_z9781119285236
020			_z1119285232
029	1		_aDEBBG _bBV043738367
035			_a(OCoLC)945459120 _z(OCoLC)944934470 _z(OCoLC)945137827
040			_aDG1 _beng _erda _epn _cDG1 _dUIU _dEBLCP _dN$T _dCDX _dYDXCP _dIDEBK _dDG1 _dDEBBG _dKSU
049			_aMAIN
050		4	_aTP374
072		7	_aTEC _x012000 _2bisacsh
082	0		_a664/.024 _223
245	0	0	_aHandbook of food science and technology, 2 : Food process engineering and packaging / _cedited by Romain Jeantet...[et al.]. _h[electronic resource]
246	3	0	_aFood process engineering and packaging
264		1	_aLondon : _bISTE, Ltd. ; _aHoboken : _bWiley, _cc2016.
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aTable of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena -- Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
505	8		_a4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation
505	8		_a7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement
588	0		_aOnline resource; title from PDF title page (John Wiley, viewed March 23, 2016).
650		0	_aFood industry and trade _vHandbooks, manuals, etc.
650		0	_aFood _xPackaging _vHandbooks, manuals, etc.
650		7	_aFood adulteration and inspection. _2fast _0(OCoLC)fst00930671
650		7	_aFood _xQuality. _2fast _0(OCoLC)fst00930583
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh
655		4	_aElectronic books.
655		7	_aHandbooks and manuals. _2fast _0(OCoLC)fst01423877
700	1		_aJeantet, Romain, _eeditor.
776	0	8	_iPrint version: _aJeantet, Romain _tHandbook of Food Science and Technology 2 : Food Process Engineering and Packaging _d: Wiley,c2016 _z9781119285229
856	4	0	_uhttp://onlinelibrary.wiley.com/book/10.1002/9781119285229 _zWiley Online Library
942			_2ddc _cBK
999			_c208294 _d208294