Thermal food engineering operations / (Record no. 92151)

000 -LEADER
fixed length control field 23564cam a2200517Ii 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250827081852.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
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007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250827s2022 njum ob u001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119775591
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119776437
Qualifying information (electronic bk. : oBook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1119776430
Qualifying information (electronic bk. : oBook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119776420
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1119776422
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119776413
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1119776414
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1119775590
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781119775591
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1002/9781119776437
Source of number or code doi
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1309091544
Canceled/invalid control number (OCoLC)1305911418
-- (OCoLC)1306024462
-- (OCoLC)1321765540
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP371
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.02
Edition number 23
245 00 - TITLE STATEMENT
Title Thermal food engineering operations /
Statement of responsibility, etc edited by Nitin Kumar, Anil Panghal and M.K. Garg.
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Hoboken, NJ :
Name of publisher, distributor, etc Wiley ;
Place of publication, distribution, etc Beverly, MA :
Name of publisher, distributor, etc Scrivener Publishing,
Date of publication, distribution, etc 2022.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent.
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia.
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier.
340 ## - PHYSICAL MEDIUM
Source rdacc
Authority record control number or standard number http://rdaregistry.info/termList/RDAColourContent/1003.
490 1# - SERIES STATEMENT
Series statement Bioprocessing in food science.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc "Bioprocessing in Food Science" will comprise a series of volumes covering the entirety of unit operations in food processing. The first volume will focus on the novel thermal technologies for processing, storage, and shelf-life prolongation of food products. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food process engineering to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library.
545 0# - BIOGRAPHICAL OR HISTORICAL DATA
Biographical or historical note About the Author<br/>Nitin Kumar, PhD, is an assistant professor in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. He obtained his doctorate in the discipline of processing and food engineering from Punjab Agricultural University, India, focusing on the preparation and characterization of novel bio-nano composite materials for food packaging. His area of expertise includes food packaging, biopolymers, shelf-life extension, and transformation and valorization of horticultural co-products. He is actively working on several research projects with the USA, UK, and Germany.<br/><br/>Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.<br/><br/>M.K. Garg, PhD, is very well-known and respected in the field of food process engineering. After completing his PhD in agricultural structures and process engineering from the Indian Agricultural Research Institute, New Delhi, he started his career at Haryana Agricultural University, Hisar as an assistant professor in 1985. He is the former Dean of the College of Agricultural Engineering and Technology, Hisar. He has been involved in the design, development, and field evaluation of various post-harvest machinery and processing equipment. He is a member of the Bureau of Indian Standards and has been a referee for several reputed research journals.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Effect of heat on.
Authority record control number http://id.loc.gov/authorities/subjects/sh85050194.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade.
Authority record control number http://id.loc.gov/authorities/subjects/sh85050282.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kumar, Nitin
Titles and other words associated with a name (Professor of food engineering),
Authority record control number http://id.loc.gov/authorities/names/no2022064183
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Panghal, Anil,
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Garg, M. K.
Fuller form of name (Mahaish Krishna),
Dates associated with a name 1918-
Authority record control number http://id.loc.gov/authorities/names/n82027536
Relator term editor.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Bioprocessing in food science.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier https://onlinelibrary.wiley.com/doi/book/10.1002/9781119776437
Link text Full text is available at Wiley Online Library Click here to view
942 ## - ADDED ENTRY ELEMENTS
Source of classification or shelving scheme
Item type EBOOK
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Source of acquisition Full call number Date last seen Price effective from Item type
          COLLEGE LIBRARY COLLEGE LIBRARY 2025-08-27 ALBASA Consortium 664.02 T3436 2022 2025-08-27 2025-08-27 EBOOK