01410nam a22002657a 4500003000900000005001700009008004100026020002600067020002600093040004800119082002100167100002000188245012500208250001900333260003600352300005800388504005100446520034800497526004800845650005100893700002000944700001700964700002100981776014201002BD-ChVAS20260914121630.0220701s2023    flua     b    001 0 eng    a9780367675158q(hbk.)  a9780367707835q(pbk.)  aBD-ChVASbengeBD-ChVAScBD-ChVASdBD-ChVAS00a664.028223bKUE  aKumar, Santosh,00aEmerging technologies in food preservation /cedited by Santosh Kumar, Avik Mukherjee, Atanu Mitra, and Dipankar Halder.  aFirst edition.  aNew York :bCRC Press :cc2023.  axv, 398 pages :billustrations (some color) ;c25 cm.  aIncludes bibliographical references and index.  a"Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers' demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing"--  aDepartment of Food Processing & Engineering 0aFoodxPreservationxTechnological innovations.  aMukherjee, Avik  aMitra, Atanu  aHalder, Dipankar08iOnline version:tEmerging technologies in food preservationbFirst editiondBoca Raton : CRC Press, 2023z9781003147978w(DLC) 2022031356