Yesim ozogul (13 risultati)
Lingua: Inglese
Editore: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 227,65
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 229,97
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: New.
Lingua: Inglese
Editore: Taylor & Francis Inc, Bosa Roca 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 232,36
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood…Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value productsFurther it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood. This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 220,85
EUR 17,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: New.
Lingua: Inglese
Editore: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 211,31
EUR 28,98 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: New. New. book.
Lingua: Inglese
Editore: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 227,27
EUR 17,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Taylor & Francis Group 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 242,66
EUR 7,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Taylor & Francis Group 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 257,03
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: CRC Pr I Llc 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 259,96
EUR 14,49 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 272 pages. 9.75x6.75x1.00 inches. In Stock.
Lingua: Inglese
Editore: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 221,80
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Gebunden. Condizione: New. About the AuthorDr. Yesim Ozogul is a Professor at the Department of Seafood Processing and Technology, Faculty of Fisheries at Cukurova University, Adana, Turkey. Professor Ozogul earned her MSc (1998) from Hull University, Hull, England, and her.
Lingua: Inglese
Editore: Taylor & Francis Group 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 266,73
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Taylor & Francis Inc Sep 2019 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 273,58
EUR 63,66 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware.
Lingua: Inglese
Editore: Taylor & Francis Inc, Bosa Roca 2019
Serie: Contemporary Food Engineering, Libro 49 di 59. Libro 49 di 59 - Contemporary Food Engineering
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 333,80
EUR 32,50 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood…Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value productsFurther it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood. This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
