rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Advances in Food Processing Technology
  name:
    name part: Jia, Jingdun.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: Liu, Donghong.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: Ma, Haile.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: si
    date issued: 2019
    edition: 1st ed. 2019.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: IX, 251 p. 90 illus., 36 illus. in color. online resource.
  abstract: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. .
  table of contents: Innovation of Food Physical Processing Technology in China -- The Basic Concept of Food Physical Processing -- Green Separation Technologies in Food Processing: Supercritical-CO2 -- Research Progress on Power Ultrasound Technology -- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi -- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds -- Pulsed Electric Fields Processing of Protein-Based Foods -- Supercritical-CO2 (SC-CO2) as Non-Thermal Alternative Technology for Food Safety -- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction -- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of Rice.
  note: edited by Jingdun Jia, Donghong Liu, Haile Ma.
  subject:
    topic: Food-Biotechnology
  subject:
    topic: Nutrition
  subject:
    topic: Agriculture
  subject:
    topic: Manufactures
  subject:
    topic: Chemical engineering
  subject:
    topic: Food Science
  subject:
    topic: Nutrition
  subject:
    topic: Agriculture
  subject:
    topic: Manufacturing, Machines, Tools, Processes
  subject:
    topic: Industrial Chemistry/Chemical Engineering
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9789811364518
  identifier: https://doi.org/10.1007/978-981-13-6451-8
  record info:
    record creation date: 190601
    record change date: 20191026152211.0
    record identifier: 978-981-13-6451-8