000			02950 a2200277 4500
005			20240809125811.0
008			120409s mx r 000 spa d
020			_a978-1-57444-606-7
035			_a12553
040			_aUniagraria _bspa _erda
082	0	4	_a664.028 / H153
100	1		_aRahman, M. Shafiur
245	1	0	_aHandbook of food preservation
250			_a2a. ed.
264			_aBoca Raton _bCrc Press _c2007
300			_a1068 páginas
336			_atexto _btxt _2rdacontent
337			_ano mediado _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
505	0		_aFood preservation: overview, cap.1 Postharvest physiology of fruit and vegetables, cap.2 Postharvest handling and treatments of fruits and vegetables, cap.3 Postharvest handling of grains and pulses, cap.4 Minimal processing of fruits and vegetables, cap.5 Postharvest handling and preservation of fresh fish and seafood, cap.6 Postharvest handling of red meat, cap.7 Postharvest handling of milk, cap.8 Fermentation as a method for food preservation, cap.9 Naturals antimicrobials for food preservation, cap.10 Antioxidants in food preservation, cap.11 pH in food preservation, cap.12 Nitrites in food preservation, cap.13 Modified atmosphere packaging of produce, cap.14 Glass transition and state diagram of foods, cap.15 Food preservation and processing using membranes, cap.16 Stickiness and caking in food preservation, cap.17 Drying and food preservation, cap.18 Osmotic dehydration of foods, cap.19 Surface treatments and edible coatings in food preservation, cap.21 Encapsulation, stabilization and controlled release of food ingredients, cap.22 Pasteurization and food preservation, cap.23 Canning and sterilization of foods, cap.24 Cooking and frying of foods, cap.25 Food preservation by freezing, cap.26 Freezing-melting process in liquid food concentration, cap.27 Microwave pasteurization and sterilization of foods, cap.28 Ultrasound in food processing and preservation, cap.29 Food preservation aspects of ohmic heating, cap.30 Light energy in food preservation, cap.31 Irradiation preservation of foods, cap.32 Pulsed electric fields in food preservation, cap.33 High-pressure treatment in food preservation, cap.34 Applications of magnetic field in food preservation, cap.35 Combined methods for food preservation,c ap.36 Updated on hurdle technology for mild and effective preservation of foods, cap.37 Packaging as a preservation technique, cap.38 Types of packaging materials used for foods, cap.39 Food packaging interaction, cap.40 Hygienic design and sanitation, cap.41 Hazard analysis and critical control point (HACCP), cap.42 Good manufacturing practice (GMP), cap.43 Comercial considerations: Managing profit and quality, cap.44
650		4	_aAlimentos - preservacion
650		4	_aConservacion de alimentos
650		4	_aDeshidratacion
650		4	_aHaccp
650		4	_aProcesado de alimentos
999			_c29887 _d29887