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Alternatives to Conventional Food Processing

Autor: Andrew Proctor
Editora: New York : Springer April 2010.
Séries: RSC green chemistry series, no. 10.
Edição/Formato   e-book : Documento : InglêsVer todas as edições e formatos
Base de Dados:WorldCat
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Gênero/Forma: Electronic books
Tipo de Material: Documento, Recurso Internet
Tipo de Documento: Recurso Internet, Arquivo de Computador
Todos os Autores / Contribuintes: Andrew Proctor
ISBN: 9781621981671 1621981673
Número OCLC: 732887046
Descrição: 1 online resource (504 pages) illustrations.
Conteúdos: Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing
Título da Série: RSC green chemistry series, no. 10.

Resumo:

This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.  Ler mais...

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