Food quality and shelf life / edited by Charis M. Galanakis
Tipo de material:
TextoIdioma: Inglés Editor: London, United Kingdom : Academic Press, an Imprint of Elsevier, [2019]Edición: First editionDescripción: xv, 402 pages : illustrations ; 23 cmISBN: - 9780128171905
- 664
| Tipo de ítem | Biblioteca actual | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Biblioteca Yachay Tech | 664 F686 2019 (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 006612 |
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| 664 A472 Engeneering principles applied in foods : | 664 B412f 2009 Food chemistry / | 664 F686 2015 Food engineering handbook. Food process engineering / | 664 F686 2019 Food quality and shelf life / | 664 F686e 2015 Food engineering handbook. Food engineering fundamentals / | 664 F739 2017 Food analysis / | 664 Ib1o 2005 Operaciones unitarias en la ingeniería de alimentos / |
Minimal Level Cataloging Plus. DLC
Includes bibliographical references and index.
"Food Quality and Shelf Life is an integral reference that covers all challenges of shelf life regarding the quality of final food products. It provides practical information on the most trending areas in the field, starting with the various quality changes that occur during shelf life. It deals with water content and stability of food ingredients, emerging cold pasteurization technologies, natural antimicrobials potentially useful for food preservation, improving shelf life with encapsulation of ingredients, survival of probiotics in functional foods during their shelf life, active, intelligent, and modified atmosphere packaging, and fruit and vegetable pre-harvest and postharvest quality assessment with non-destructive techniques. Researchers, professionals, and anyone interested in food preservation and food quality will find this reference useful. Food Quality and Shelf Life is especially helpful to those who are interested in performance evaluation of future packaging for fresh produce in the cold chain and those who aspire to maintain fresh-like properties in minimally processed and tailor-made foods"--
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