|
|
|
|
| LEADER |
02639nmm a2200337 u 4500 |
| 001 |
EB002170002 |
| 003 |
EBX01000000000000001307779 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
230808 ||| eng |
| 020 |
|
|
|a 9783031173707
|
| 100 |
1 |
|
|a Mukhopadhayay, Mamata
|
| 245 |
0 |
0 |
|a Sterilization and Preservation
|h Elektronische Ressource
|b Applications of Supercritical Carbon Dioxide
|c by Mamata Mukhopadhayay, Anuradha Chatterjee
|
| 250 |
|
|
|a 1st ed. 2023
|
| 260 |
|
|
|a Cham
|b Springer International Publishing
|c 2023, 2023
|
| 300 |
|
|
|a XIV, 205 p. 39 illus., 19 illus. in color
|b online resource
|
| 505 |
0 |
|
|a Introduction to Sterilization and Preservation Using Supercritical CO₂ -- Classification of Foods, Biomaterials, and Microorganisms -- Characterization Methods and Evaluation of Sterility -- Conventional Processes of Sterilization and Preservation -- Processing with Supercritical Carbon Dioxide -- Sterilization and Preservation of Solid Foods with Supercritical CO₂ -- Sterilization and Preservation of Liquid Foods with Supercritical CO₂
|
| 653 |
|
|
|a Environmental chemistry
|
| 653 |
|
|
|a Food Chemistry
|
| 653 |
|
|
|a Chemistry
|
| 653 |
|
|
|a Food / Analysis
|
| 653 |
|
|
|a Environmental Chemistry
|
| 653 |
|
|
|a Biomaterials
|
| 700 |
1 |
|
|a Chatterjee, Anuradha
|e [author]
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b Springer
|a Springer eBooks 2005-
|
| 028 |
5 |
0 |
|a 10.1007/978-3-031-17370-7
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-3-031-17370-7?nosfx=y
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 543
|
| 082 |
0 |
|
|a 664.07
|
| 520 |
|
|
|a This book is intended to be used as a graduate textbook for students pursuing courses in food safety and technology, and food process engineering. It is a useful supplementary resource in sterilization of biomaterials and biomedical devices, and management of biological and biomedical wastes. It covers the fundamentals of sterilization and preservation. It further discusses the classification of foods, biomaterials, and microorganisms. The contents also present the supercritical carbon dioxide (SC CO₂) technology as one of the emerging technologies, which has great potential in the food and pharmaceutical industries. It discusses the SC CO₂ technology, its advantages over the prevalent methods for sterilization and stabilization, the processing techniques and selection of process parameters, and the effectiveness of the use of this technology for the aforementioned objectives. It also contains a few case studies. It is a useful textbook for students aspiring for specialized courses in the disciplines of food processing and preservation
|