LEADER 00000cam a2200577Ki 4500 
001    on1085189262 
003    OCoLC 
005    20200417035832.7 
006    m     o  d         
007    cr |n|---||||| 
008    190209s2019    onc     ob    001 0 eng d 
019    1084565434|a1084691074 
020    1773617958|q(electronic book) 
020    9781773617954|q(electronic book) 
035    (OCoLC)1085189262|z(OCoLC)1084565434|z(OCoLC)1084691074 
040    EBLCP|beng|epn|cEBLCP|dYDX|dOCLCQ|dN$T|dSNM|dOCLCF|dOCLCQ
       |dOCLCA 
049    RIDW 
050  4 HD9000.5.A75|bA53 2019 
082 04 338.47664|223 
090    HD9000.5.A75|bA53 2019 
100 1  Fiscal-Arjona, Merly.|0https://id.loc.gov/authorities/
       names/no2021046076 
245 10 Ancient food technology /|cMerly Fiscal Arjona. 
264  1 Oakville, ON :|bDelve Publishing,|c2019. 
300    1 online resource (246 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
504    Includes bibliographical references and index. 
505 0  Cover; Half Title Page; Title Page; Copyright Page; About 
       the Author; Table of Contents; List of Figures; Preface; 
       Chapter 1 Introduction to Ancient Food Technologies; 1.1. 
       Introduction; 1.2. The Evolution of the Food Technology; 
       1.3. Importance of Ancient Food Technology; 1.4. The 
       Ancient Feeding Technology; 1.5. Pros and Cons of Ancient 
       Food Technology; 1.6. Back to the Ancient Food Technology;
       1.7. Conclusion; References; Chapter 2 Development of Food
       Science and Technology; 2.1. Introduction; 2.2. 
       Development of Food Science and Technology; 2.3. Advances 
       in Food Science and Technology 
505 8  2.4. Food Processing: A Critical Element2.5. Typical 
       Technologies, Processes, and Operations; 2.6. Emerging 
       Novel Processes; 2.7. Numerous Benefits of Processed Food;
       2.8. Benefits of Food Processing; 2.9. The Disadvantages 
       of Food Processing; 2.10. Food Waste Management; 2.11. 
       Addressing Future Challenges; 2.12. Emerging Areas That 
       Affect Health and Wellness; 2.13. Promising Technologies 
       in Food Processing; 2.14. Importance of Processed Foods in
       Our Modern Society; 2.15. Some Amazing Facts About Food 
       Processing; 2.16. Conclusion; References 
505 8  Chapter 3 Traditional Techniques of Food Preservation3.1. 
       Introduction; 3.2. The Use of Natural Antimicrobials; 3.3.
       The Control of pH; 3.4. The Control of Water Activity; 
       3.5. Developments in Conventional Heat Treatment; 3.6. 
       Combining Heat Treatment, Control of Water Activity, and 
       Pressure to Preserve Foods; 3.7. Developments in Freezing;
       3.8. Conclusion; References; Chapter 4 Evolution of the 
       Food System; 4.1. Introduction; 4.2. Transforming The 
       Atmosphere and Behavior of People; 4.3. Tools and 
       Techniques; 4.4. From Societies to Civilizations; 4.5. 
       Diverging Diets for Rich and Poor 
505 8  4.6. Wide-Ranging Cuisines, Regular Deficiencies4.7. A 
       Revolution in The Agricultural Sector; 4.8. Expansion of 
       The Empire and Shift in Food Habits; 4.9. Altering The 
       World, Enclosing Britain; 4.10. The British Case of 
       Industrial Revolution; 4.11. Summary; References; Chapter 
       5 Innovations in Food Technology for Health; 5.1. 
       Introduction; 5.2. Technologies Involved in Ingredient 
       Modification; 5.3. Modern Food Biotechnology; 5.4. 
       Technologies Adopted to Protect Food Ingredients and 
       Control Over Delivery; 5.5. Conclusions; References 
505 8  Chapter 6 The Bridge between Ancient Food Traditions and 
       Emerging Food Technologies6.1. Introduction; 6.2. 
       Opportunities and Challenges for Innovative Food 
       Technologies; 6.3. Innovations in Food Processing -- An 
       Opportunity for Budding Entrepreneurs; 6.4. Food And 
       Culture; 6.5. Six Emerging Trends in Food Processing to 
       Look Forward; 6.6. Five Trends in Food Processing Plants; 
       References; Chapter 7 Food Technology: Challenges, Trends,
       and Opportunities; 7.1. Introduction; 7.2. Where We Stand 
       in Understanding Food Systems Today; 7.3. The "Business as
       We Know It Now" Challenges; 7.4. Considerations for 
       Sustainable Food Systems. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food industry and trade|0https://id.loc.gov/authorities/
       subjects/sh85050282|xHistory.|0https://id.loc.gov/
       authorities/subjects/sh99005024 
650  0 Food supply|xHistory.|0https://id.loc.gov/authorities/
       subjects/sh2009125370 
650  7 Food industry and trade.|2fast|0https://id.worldcat.org/
       fast/930843 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Food supply.|2fast|0https://id.worldcat.org/fast/931196 
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
776 08 |iPrint version:|aArjona, Merly Fiscal.|tAncient Food 
       Technology.|dAshland : Delve Publishing, ©2019 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2013999|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20200422|cEBSCO|tebscoebooksacademic 3-13-4-17 3106 
       |lridw 
994    92|bRID