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