LEADER 00000cam a2200589Ia 4500 
001    ocn768778378 
003    OCoLC 
005    20160805111340.7 
006    m     o  d         
007    cr cnu|||||||| 
008    111219s2010    enka    ob    001 0 eng d 
019    828743832 
020    0857090755|q(electronic book) 
020    9780857090751|q(electronic book) 
020    1613443706|q(electronic book) 
020    9781613443705|q(electronic book) 
020    184569645X|q(electronic book) 
020    9781845696450|q(electronic book) 
035    (OCoLC)768778378|z(OCoLC)828743832 
040    HNK|beng|epn|cHNK|dHNK|dKNOVL|dOCLCQ|dYDXCP|dKNOVL|dOCLCF
       |dKNOVL|dOPELS|dCOO|dKNOVL|dE7B|dN$T|dOCLCQ 
049    RIDW 
050  4 TP370.5|b.S47 2010eb 
072  7 TEC|x012000|2bisacsh 
082 04 664|223 
090    TP370.5|b.S47 2010eb 
245 00 Separation, extraction and concentration processes in the 
       food, beverage and nutraceutical industries /|cedited by 
       Syed S.H. Rizvi. 
264  1 Oxford :|bWoodhead Pub.,|c2010. 
300    1 online resource (xxviii, 645 pages) :|billustrations 
       (some color). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Woodhead Publishing series in food science, technology, 
       and nutrition,|x2042-8057 ;|vno. 202 
504    Includes bibliographical references and index. 
505 0  pt. 1. Developments in food and nutraceutical separation, 
       extraction and concentration techniques -- pt. 2. 
       Separation technologies in the processing of particular 
       foods and nutraceuticals. 
520    Separation, extraction and concentration are essential 
       processes in the preparation of key food ingredients. They
       play a vital role in the quality optimization of common 
       foods and beverages and there is also increasing interest 
       in their use for the production of high-value compounds, 
       such as bioactive peptides from milk and whey, and the 
       recovery of co-products from food processing wastes. Part 
       one describes the latest advances in separation, 
       extraction and concentration techniques, including 
       supercritical fluid extraction, process chromatography and
       membrane technologies. It also reviews emerging techniques
       of particular interest, such as pervaporation and 
       pressurised liquid extraction. Part two then focuses on 
       advances in separation technologies and their applications
       in various sectors of the food, beverage and nutraceutical
       industries. Areas covered include dairy and egg processing,
       oilseed extraction, and brewing. This section discusses 
       the characteristics of different foods and fluids, how 
       food constituents are affected by separation processes and
       how separation processes can be designed and operated to 
       optimize end product quality. With its team of experienced
       international contributors, Separation, extraction and 
       concentration processes in the food, beverage and 
       nutraceutical industries is an important reference source 
       for professionals concerned with the development and 
       optimisation of these processes. Describes the latest 
       advances in separation, extraction and concentration 
       techniques and their applications in various sectors of 
       the food, beverage and nutraceutical industriesReviews 
       emerging techniques of particular interest, such as 
       pervaporation and pressurised liquid extractionExplores 
       the characteristics of different foods and fluids and how 
       food constituents are affected by separation processes. 
588 0  Online resource; title from PDF title page (Knovel, viewed
       Dec. 20, 2011). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food industry and trade|0https://id.loc.gov/authorities/
       subjects/sh85050282|xTechnological innovations.|0https://
       id.loc.gov/authorities/subjects/sh2001009095 
650  7 Food industry and trade|xTechnological innovations.|2fast
       |0https://id.worldcat.org/fast/930944 
650  7 Food industry and trade.|2fast|0https://id.worldcat.org/
       fast/930843 
655  4 Electronic books. 
700 1  Rizvi, S. S. H.,|d1948-|0https://id.loc.gov/authorities/
       names/n86080351 
830  0 Woodhead Publishing in food science, technology, and 
       nutrition ;|0https://id.loc.gov/authorities/names/
       no2006063295|vno. 202. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=680572|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20161013|cEBSCO|tebscoebooksacademic new |lridw 
994    92|bRID