Novel processes and control technologies in the food industry /
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| Imprint: | Amsterdam ; Washington, DC : IOS Press, c2001. |
|---|---|
| Description: | vii, 246 p. : ill. ; 25 cm. |
| Language: | English |
| Series: | NATO science series. Series I, Life and behavioural sciences ; v. 338 |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4625366 |
Table of Contents:
- Preface
- Optimization of Microbial Metabolite Production in Food Processes
- Flexible Process Control Application Based on Local Mixing Intensity Measurements
- Fundamentals and Applications of Supercritical CO[subscript 2] Extrusion Technology
- Construction of an Acetylcholinesterase-Choline Oxidase Biosensor for Aldicarb Determination
- Electrochemical and Optical Biosensors: Origin of Development, Achievements and Perspectives of Practical Application
- Microbial Destruction during Hydrostatic Pressure Processing of Food
- Use of Pulse Electric Field (PEF) for Reduction of Viable Cell Counts in Food Systems
- Rapid Methods for the Detection, Identification of Microorganisms in Assessing for Quality and Safety of Foods
- Bioelectrical Impedance for Evaluation of Food Quality
- In Situ Delivery of Cytokines at Mucosal Surfaces by Genetically Engineered
- Innovations in Intelligent Packaging Technologies for Perishable Foods
- Aggregation of Myofibrillar Proteins during Frozen Storage of Fish
- Thermal Analysis of Bacteria using Differential Scanning Calorimetry
- Subject Index
- Author Index
