LEADER 00000cam a2200673 i 4500 
001    ocm00000003 
003    OCoLC 
005    20220114043859.0 
006    m     o  d         
007    cr ||||||||||| 
008    110121s2011    nyua    ob    001 0 eng   
010      2020679820 
019    730515014 
020    9781612098951|qebook 
020    1612098959 
020    |z9781612095981|qhardcover 
020    |z1612095984 
035    (OCoLC)1162001163|z(OCoLC)730515014 
040    DLC|beng|erda|cDLC|dOCLCF|dVLY|dN$T|dYDXCP|dE7B|dNLGGC
       |dEBLCP|dVTS|dAGLDB|dAU@|dSTF|dM8D 
042    pcc 
049    RIDW 
050 00 TP370 
070 0  TP370|b.F58 2011 
072  7 TEC|x012000|2bisacsh 
082 00 664|222 
090    TP370|b.F528 2011eb 
245 00 Focus on food engineering /|cRobert J. Shreck, editor. 
264  1 [Hauppauge, N.Y.] :|bNova Science Publishers, Inc.,
       |cc2011. 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
490 1  Food science and technology 
504    Includes bibliographical references and index. 
505 0  FOCUS ON FOOD ENGINEERING; FOCUS ON FOOD ENGINEERING; 
       Contents; Preface; Behavior of Hen's Eggs at Impact 
       Loading; Abstract; 1. Introduction; 2. Eggshell Behavior 
       at Non -- Destructive Impact; 2.1. Egg Samples; 2.2. 
       Experimental Method; 2.3. Experimental Results; 2.3.1. 
       Time Domain; 2.3.2. Frequency Domain; 2.4. Numerical 
       Simulation; 3. Eggshell Strength Under Impact Loading; 
       3.1. Experimental Details; 3.2. Experimental Results; 
       3.2.1. Static Compression; 3.2.2. Eggs Loaded by the Rod 
       Impact; 3.2.3. Numerical Simulation of the Rod Impact; 4. 
       Hen's Eggs Impact Against the Elastic Obstacle. 
505 8  4.1. Experimental Arrangement4.2. Experimental Results; 
       4.2.1. Raw Eggs; 4.2.2. Boiled Eggs; 4.2.3. Peeled Eggs; 
       5. Conclusion; Acknowledgments; References; Strategies for
       Extending Shelf Life of Foods Using Antimicrobial Edible 
       Films; Abstract; Introduction; Experimental Section; 
       Materials; Film Preparation; Native Starch Based Edible 
       Films; Cross-Linked Starch Based Edible Films; Lipid 
       Containing Edible Films; Film Stabilization; Physical 
       Characterization of Edible Films; X-ray Diffraction 
       Analysis; Moisture Determination; Solubility in Water; 
       Moisture Sorption Isotherms; Color Evaluation. 
505 8  Water Vapor PermeabilityEvaluation of Antimicrobial 
       Activity of Edible Films; Inoculum Preparation; 
       Effectiveness for Controlling Microbial Growth of Sorbates
       Released into a Liquid Medium; Effectiveness of Sorbate 
       Containing Films as Barriers to Yeast Contamination; 
       Enumeration of Z. bailii; Potassium Sorbate Content; 
       Statistical Analysis of Data; Results and Discussion; 
       Physical Characterization of Edible Films; X-ray 
       Diffraction Analysis; Solubility in Water; Moisture 
       Sorption Isotherms; Color Evaluation; Water Vapor 
       Permeability; Evaluation of Antimicrobial Activity of 
       Edible Films. 
505 8  Effectiveness for Controlling Microbial Growth of Sorbates
       Released into a Liquid MediumEffectiveness of Potassium 
       Sorbate Containing Films as Barriers to Yeast 
       Contamination; Conclusion; Acknowledgments; References; 
       Developments in High-Pressure Food Processing; Abstract; 
       Introduction; Food Safety and Control; Food Quality; 
       Constituents of Foods; Proteins; Fats, Lipids and Oils; 
       Process Operation; Fruits and Vegetables; Seafood; Meats 
       and Meat Products; Diary Products; Conclusion; References.
505 8  Spray Drying of Açai (Euterpe Oleracea Mart.) Juice: 
       Effect Of Process Variables and Type of Carrier Agent on 
       Product's Quality and StabilityAbstract; 1. Introduction; 
       2. Microencapsulation by Spray Drying; 2.1. General 
       Aspects; 2.2. Spray Drying of Fruit Juices; 2.3. Carrier 
       Agents; 3. Spray Drying of Açai Juice; 3.1. Effect of 
       Process Variables; 3.2. Selection of the Best Drying 
       Conditions; 3.3. Additional Tests; 4. Physical 
       Characterization of Powdered Açai Juice Produced with 
       Different Carrier Agents; 4.1. Water Activity; 4.2. Bulk 
       Density, Absolute Density and Intergranular Porosity. 
546    English. 
588    Description based on print version record and CIP data 
       provided by publisher. 
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 
650  7 Food|xBiotechnology.|2fast|0https://id.worldcat.org/fast/
       930473 
650  7 TECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh 
655  4 Electronic books. 
700 1  Shreck, Robert J.,|0https://id.loc.gov/authorities/names/
       no2011014638|eeditor. 
776 08 |iPrint version:|tFocus on food engineering|d[Hauppauge, 
       N.Y.] : Nova Science Publishers, Inc., c2011.
       |z9781612095981 (hardcover)|w(DLC)  2011002381 
830  0 Food science and technology series (Nova Science 
       Publishers)|0https://id.loc.gov/authorities/names/
       no2009203448 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=369955|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 
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