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010 a| 2014022855;

020 a| 9781466507241 (hardback);

035 a| (WaSeSS)ssj0001368177;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| TP373.6b| .I524 2014;

082 00 a| 338.4/76642| 23;

245 00 a| Improving food quality with novel food processing technologiesh| [electronic resource] /c| edited by Özlem Tokuşoǧlu, Barry G. Swanson.;

260 a| Boca Raton :b| CRC Press,c| 2014.;

300 a| xiv, 466 pages :b| illustrations ;c| 24 cm;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

520 a| "Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"--c| Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Food industry and tradex| Sanitation.=| ^A119576;

650 0 a| Processed foods.=| ^A651214;

650 0 a| Foodx| Preservation.=| ^A5693;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Tokuşoǧlu, Özlem.?| UNAUTHORIZED;

700 1 a| Swanson, Barry Grant.?| UNAUTHORIZED;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=1386614;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

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998 a| 5863820;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5863820-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 7/17/2022x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5863820-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 7/17/2022x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5863820-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/17/2022x| EBOOKz| JERESOURCE;

Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson.

Other author	Tokuşoǧlu, Özlem.
Other author	Swanson, Barry Grant.
Format	Electronic
Publication Info	Boca Raton : CRC Press, 2014.
Description	xiv, 466 pages : illustrations ; 24 cm
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Food industry and trade--Sanitation. Processed foods. Food--Preservation.

Abstract	"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2014022855
ISBN	9781466507241 (hardback)

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Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson.

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