000			03938nam a2200457 i 4500
988			_aSpringer_BiomedLife_2019
999			_c115879 _d115879 _x1
001			115879
003			ESmaUEC
005			20230110040241.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			190711s2019 gw | s |||| 0|eng d
020			_a9783030181918
024	7		_a10.1007/978-3-030-18191-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP370.5 _b2019 EB
245	0	0	_aEffect of emerging processing methods on the food quality : _badvantages and challenges _cedited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan
250			_aFirst edition
264		1	_aCham, Switzerland _bSpringer International Publishing _c2019
300			_a1 recurso en línea (XIII, 200 páginas) _b9 ilustraciones, 7 ilustraciones a color
336			_aTexto _btxt _2rdacontent
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aAssessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds.
520	3		_aThis text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products. .
650		7	_aIndustria alimentaria _2embne _xInnovaciones tecnológicas
650		7	_aTecnología de los alimentos _2embne _9679216
650		7	_aAlimentos _xCalidad _2embne _9672390
700	1		_aRoohinejad, Shahin _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aKoubaa, Mohamed _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aGreiner, Ralf _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aMallikarjunan, Kumar _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030181901
776	0	8	_iPrinted edition: _z9783030181925
776	0	8	_iPrinted edition: _z9783030181932
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-18191-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _cm _dz _feng _ggw _h0 _b01/2020 _eel _zSI