| 000 -LEADER |
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02673nam a22004095i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20140310153327.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130715s2013 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781461470557 |
|
978-1-4614-7055-7 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP248.65.F66 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
|
|---|
| Classification number |
664 |
| Edition number |
23 |
| 264 #1 - |
|---|
| -- |
Boston, MA : |
| -- |
Springer US : |
| -- |
Imprint: Springer, |
| -- |
2013. |
| 912 ## - |
|---|
| -- |
ZDB-2-CMS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rastogi, Navin K. |
| Relator term |
author. |
| 245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Title |
Recent Developments in High Pressure Processing of Foods |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc |
by Navin K Rastogi. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XV, 117 p. 46 illus., 4 illus. in color. |
| Other physical details |
online resource. |
| 440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
SpringerBriefs in Food, Health, and Nutrition |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction.- High pressure processing of plant products -- High pressure processing of dairy products.- High pressure processing of animal products.- Conclusion.- References -- Acknowledgments. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chemistry. |
|
|---|
| Topical term or geographic name as entry element |
Food science. |
|
|---|
| Topical term or geographic name as entry element |
Chemistry. |
|
|---|
| Topical term or geographic name as entry element |
Food Science. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Printed edition: |
| International Standard Book Number |
9781461470540 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://dx.doi.org/10.1007/978-1-4614-7055-7 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Item type |
E-Book |
