LEADER 00000cam a2200553 i 4500 001 on1144862930 003 OCoLC 005 20211008041809.0 006 m o d 007 cr cnu---unuuu 008 200402s2020 nyu ob 001 0 eng 010 2020000188 020 9781536173093|qelectronic book 020 1536173096|qelectronic book 020 |z9781536173086|qhardcover 035 (OCoLC)1144862930 040 DLC|beng|erda|cDLC|dUKAHL|dN$T|dEBLCP|dOCLCO|dOCLCF|dYDX 042 pcc 049 RIDW 050 00 TP370|b.C66 2020 082 00 664/.02|223 090 TP370|b.C66 2020 245 02 A comprehensive guide to processed foods /|c[edited by Olaniyi Lasekan]. 264 1 New York :|bNova Science Publishers, Inc.,|c[2020] 300 1 online resource. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Food Science and Technology Ser. 504 Includes bibliographical references and index. 505 2 High-protein cookies processing / Ola Lasekan and Megala Muniandy, Department of Food Technology, University Putra Malaysia, Malaysia -- Application of pulsed electric field in processing of liquid foods : Impact on food flavour and colour / Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu and Li Teoh, Department of Food Technology, University Putra Malaysia, Serdang, Malaysia -- Development of foam mat dried pineapple (ananas comosus) powder using fish gelatine and methylcellulose as foaming agent / Nur Atiqah Shaari, Rabiha Sulaiman, Russly Abdul Rahman, Jamilah Bakar and Nanthini Vasudevan, Department of Halal Product Development, Halal Product Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia, and others. 520 "This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as : high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included"--|cProvided by publisher. 588 Description based on online resource; title from digital title page (viewed on September 29, 2020). 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food industry and trade.|0https://id.loc.gov/authorities/ subjects/sh85050282 650 7 Food industry and trade.|2fast|0https://id.worldcat.org/ fast/930843 655 4 Electronic books. 700 1 Lasekan, Olaniyi,|0https://id.loc.gov/authorities/names/ n2020025385|eeditor. 776 08 |iPrint version:|tA comprehensive guide to processed foods |dNew York : Nova Science Publishers, Inc., [2020] |z9781536173086|w(DLC) 2020000187 830 0 Food Science and Technology Ser. 856 40 |uhttps://rider.idm.oclc.org/login?url=https:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=2334541|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 |d20211213|cEBSCO|tEBSCOebooksacademic NEW Oct-Nov 5018 |lridw 994 92|bRID