| 000 | 02473 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20240809125811.0 | ||
| 008 | 120409s mx r 000 spa d | ||
| 020 | _a978-1-4200-8606-5 | ||
| 035 | _a12554 | ||
| 040 |
_aUniagraria _bspa _erda |
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| 082 | 0 | 4 | _a664 / I556 |
| 100 | 1 | _aPassos, Maria Laura | |
| 245 | 1 | 0 |
_aInnovation in food engineering _bNew techniques and products |
| 264 |
_aBoca Raton _bCrc Press _c2010 |
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| 300 | _a721 páginas | ||
| 336 |
_atexto _btxt _2rdacontent |
||
| 337 |
_ano mediado _bn _2rdamedia |
||
| 338 |
_avolumen _bnc _2rdacarrier |
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| 505 | 0 | _aOpportunities and challenges in ninthermal processing of foods, cap.1 Trends in breadmaking: Low and subzero temperatures, cap.2 Biotechnological tools to produce natural flavors and methods to authenticate their origin, cap.3 Application of solid-state fermentation to food industry, cap.4 Membrane processing for the recovery of bioactive compounds in agro-industries, cap.5 Recent advances in fruit-juice concentration technology, cap.6 Encapsulation technologies for modifying food performance, cap.7 Perspectives of fluidized bed coating in the food industry, cap.8 Spray drying and its application in food processing, cap.9 Superheated-steam drying applied in food engineering, cap.10 Drying of tropical fruit pulps: An alternative spouted-bed process, cap.11 Application of hybrid technology using microwaves for drying and extraction, cap.12 Vacuum frying technology, cap.13 Aseptic packaging of food: Basic principles and new developments concerning decontamination methods for packaging materials, cap.14 Controlled and modified atmosphere packaging of food products, cap.15 Latest developments and future trends in food packaging and biopackaging, cap.16 Biodegradable films based on biopolymers for food industries, cap.17 Goat milk powder production in small agro-cooperatives, cap.18 Meat products as functional foods, cap.19 Probiotics and prebiotics in fermented dairy products, cap.20 Uses of whole cereals and cereal components for the development of functional foods, cap.21 Advances in development of fat replacers and low-fat products, cap.22 Biosurfactants as emerging additives in food processing, cap.23 | |
| 650 | 4 | _aAlimentos funcionales | |
| 650 | 4 | _aAtmosferas modificadas | |
| 650 | 4 | _aBiotecnologia | |
| 650 | 4 | _aIndustrias alimenticias - nuevas tecnologias | |
| 650 | 4 | _aPreservacion de alimentos | |
| 700 | 1 | _aRibeiro, Claudio P. | |
| 999 |
_c29888 _d29888 |
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