000			02246cam a22003137i 4500
003			EC-UrYT
005			20241211162819.0
006			s||||gr|||| 00| 00
008			190613s2019 enka b 001 0 eng
020			_a9780128171905 _q(paperback)
040			_aDLC _beng _erda _cDLC _dEC-UrYT
041			_aeng
082	0	4	_a664
245	0	0	_aFood quality and shelf life / _cedited by Charis M. Galanakis
250			_aFirst edition
264		1	_aLondon, United Kingdom : _bAcademic Press, an Imprint of Elsevier, _c[2019]
300			_axv, 402 pages : _billustrations ; _c23 cm
500			_aMinimal Level Cataloging Plus. _5DLC
504			_aIncludes bibliographical references and index.
520			_a"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"--
650		0	_aFood _xStorage _92900
700	1		_aGalanakis, Charis M. _eeditor _916388
906			_a7 _bcbc _corignew _d4 _encip _f20 _gy-gencatlg
942			_2ddc _cLIBRO
955			_bxd07 2019-06-13 _axn11 2021-07-26 1 copy rec'd., to USASH _crk24 2021-11-09 to Subject _hti85 2021-12-01 to CMD
999			_c4804