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.
  name:
    name part: Liu, Donghong
    role:
      role term: editor.
  name:
    name part: Ma, Haile
    role:
      role term: editor.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: si
    date issued: 2019
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource : illustrations
  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: Intro; Contents; Contributors; 1 Innovation of Food Physical Processing Technology in China; 1.1 Introduction; 1.2 Development of Innovative Food Physical Processing Technology in the World; 1.2.1 High-Pressure Processing (HPP); 1.2.2 Microwave; 1.2.3 Irradiation; 1.2.4 Ultrasound; 1.2.5 Pulsed Electric Field (PEF); 1.2.6 Cold Plasma; 1.3 Innovation of Food Physical Processing Technology in China; 1.3.1 Scientific Research in China; 1.3.2 Research Platform and Future Development; References; 2 The Basic Concept and Research Progress of Food Physical Processing
  table of contents: 2.1 The Birth of Interdisciplinary Food Physical Processing2.2 Basic Structure of Physical Food Processing Technology; 2.3 Research Progress of Several Typical Physical Food Processing Applications; 2.3.1 Ultrasonic-Assisted Enzymatic Hydrolysis of Protein; 2.3.2 Ultrasonic-Assisted Fermentation; 2.3.3 Ultrasonic-Assisted Extraction; 2.3.4 Ultrasonic Cleaning; 2.3.5 Ultrasonic Degradation of Polysaccharides; 2.3.6 Ultrasonic-Assisted Transesterification of Triglycerides; 2.3.7 Ultrasonic-Assisted Osmotic Dehydration of Vegetables; 2.3.8 Ultrasonic-Assisted Aging of Vinegar
  table of contents: 2.3.9 Magnetic-Assisted Fermentation2.3.10 Infrared Blanching and Dehydration of Fruit and Vegetables; 2.3.11 Combined Laser and UV Irradiation Breeding of Microorganism; 2.3.12 Pulsed Light Processing of Food; References; 3 Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction; 3.1 Introduction; 3.2 "Green" Separation Process Design; 3.2.1 Technical Requirements for a Separation System; 3.2.2 Food Quality and Separation Systems; 3.2.3 Scaling Up Technology for Industrial Production; 3.3 Supercritical-CO2 Fluid Extraction
  table of contents: 3.3.1 Principles and Properties of Supercritical Fluid Extraction3.3.2 Process Systems; 3.4 Applications in Food Industry; 3.4.1 Extraction of Bioactive Compounds; 3.4.2 Fractionation of Flavors and Fragrances; 3.4.3 Cholesterol Free Food Products; 3.4.4 Separation of Spices and Essential Oils; 3.4.5 Decaffeination of Coffee and Tea; 3.4.6 Fish Oil Concentration; 3.5 Summary; References; 4 Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi; 4.1 Introduction; 4.2 The Physics and General Applications of Ultrasound
  table of contents: 4.3 Cavitation and Consequences Induced by Power Ultrasound in Liquid Media4.4 Ultrasonic Devices and Power Measurements; 4.5 Ultrasound-Assisted Extraction of Natural Products; 4.6 Ultrasound-Assisted Extraction of Polysaccharides from Medicinal Fungi; 4.6.1 Bioactivities of Polysaccharides from Edible and Medicinal Fungi; 4.6.2 Factors and Effects of Power Ultrasound on the Extraction of Polysaccharides; 4.6.3 Procedural Characteristics and Kinetic Models of UAE; 4.7 Ultrasonic Polymer Degradation; 4.7.1 Characteristics and Mechanisms of Ultrasonic Polymer Degradation
  note: editors, Jingdun Jia, Donghong Liu and Haile Ma.
  note: Includes bibliographical references.
  subject:
    topic: Food industry and trade
  subject:
    topic: Food industry and trade
    topic: Technological innovations
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food industry and trade
  subject:
    topic: Food industry and trade
    topic: Technological innovations
  classification: TP370.8
  classification: 664.07
  related item:
    title info:
      title: Advances in food processing technology
    origin info:
      publisher: Singapore : Springer ; Hangzhou, China : Zhejiang University Press, [2019]
    identifier: (OCoLC)1082187026
  identifier: 9789811364518
  identifier: 9811364516
  identifier: 9789811364525
  identifier: 9811364524
  identifier: 9789811364532
  identifier: 9811364532
  identifier: 9789811364501
  identifier: 9811364508
  identifier: com.springer.onix.9789811364518 Springer Nature
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 190604
    record change date: 20240912153112.9
    record identifier: in00005470033
    language of cataloging:
      language term: eng