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007			cr |n|||||||||
008			130323s2013 nyua ob 001 0 eng d
040			_aEBLCP _beng _epn _cEBLCP _dYDXCP _dTXM _dDG1 _dN$T _dIDEBK _dOCLCF _dCOO _dUKDOC _dOCLCQ _dRIV _dOCLCQ _dDEBSZ _dOCLCQ _dDEBBG _dBD-SySUS
020			_a9781118659083 _q(electronic bk.)
020			_a1118659082 _q(electronic bk.)
020			_a9781118658802 _q(electronic bk.)
020			_a1118658809 _q(electronic bk.)
020			_a9781299678804 _q(MyiLibrary)
020			_a1299678807 _q(MyiLibrary)
029	1		_aAU@ _b000051628907
029	1		_aCHBIS _b010026817
029	1		_aCHVBK _b306238861
029	1		_aDEBSZ _b431362831
029	1		_aNZ1 _b15185937
029	1		_aNZ1 _b15341777
029	1		_aDEBBG _bBV043395675
035			_a(OCoLC)831118410
050		4	_aTP370 .A36 2013
072		7	_aCKB _x000000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
082	0	4	_a641.3 _a664
049			_aMAIN
245	0	0	_aAdvances in food science and technology / _cedited by Visakh P.M. [and others].
260			_aNew York : _bWiley, _c2013.
300			_a1 online resource (326 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_a1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues.
505	8		_a2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging.
505	8		_a3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods.
505	8		_a4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food.
505	8		_a5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References.
520			_aThis book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
588	0		_aPrint version record.
650		0	_aFood _xAnalysis.
650		0	_aFood industry and trade.
650		7	_aCOOKING _xGeneral. _2bisacsh
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460
650		7	_aFood industry and trade. _2fast _0(OCoLC)fst00930843
650		7	_aAliments _xAnàlisi. _2lemac
650		7	_aAliments _xIndústria i comerç. _2lemac
655		4	_aLlibres electrònics.
655		4	_aElectronic books.
700	1		_aThomas, Sabu.
700	1		_aIturriaga, Laura B.
700	1		_aRibotta, Pablo Daniel.
700	1		_aP. M., Visakh.
776	0	8	_iPrint version: _aThomas, Sabu. _tAdvances in Food Science and Technology. _dNew York : Wiley, ©2013 _z9781118121023
856	4	0	_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118659083 _zWiley Online Library [Free Download only for SUST IP]
938			_a123Library _b123L _n94022
938			_aEBL - Ebook Library _bEBLB _nEBL1153529
938			_aEBSCOhost _bEBSC _n597839
938			_aIngram Digital eBook Collection _bIDEB _ncis25731017
938			_aYBP Library Services _bYANK _n10368262
938			_aYBP Library Services _bYANK _n10004704
938			_aYBP Library Services _bYANK _n12676749
994			_a92 _bDG1
999			_c64097 _d64097