001471584 000__ 06303cam\\22006377a\4500
001471584 001__ 1471584
001471584 003__ OCoLC
001471584 005__ 20230908003304.0
001471584 006__ m\\\\\o\\d\\\\\\\\
001471584 007__ cr\un\nnnunnun
001471584 008__ 230708s2023\\\\sz\\\\\\ob\\\\000\0\eng\d
001471584 019__ $$a1389485526
001471584 020__ $$a9783031173707$$q(electronic bk.)
001471584 020__ $$a3031173708$$q(electronic bk.)
001471584 020__ $$z3031173694
001471584 020__ $$z9783031173691
001471584 0247_ $$a10.1007/978-3-031-17370-7$$2doi
001471584 035__ $$aSP(OCoLC)1389614269
001471584 040__ $$aEBLCP$$beng$$cEBLCP$$dYDX$$dGW5XE
001471584 049__ $$aISEA
001471584 050_4 $$aTX601
001471584 08204 $$a664.0286$$223/eng/20230717
001471584 1001_ $$aMukhopadhayay, Mamata.
001471584 24510 $$aSterilization and preservation :$$bapplications of supercritical carbon dioxide /$$cMamata Mukhopadhayay, Anuradha Chatterjee.
001471584 260__ $$aCham :$$bSpringer,$$c2023.
001471584 300__ $$a1 online resource (213 p.)
001471584 500__ $$a4.2.2 Reduction in pH
001471584 504__ $$aIncludes bibliographical references.
001471584 5050_ $$aIntro -- Preface -- Contents -- 1 Introduction to Sterilization and Preservation Using Supercritical CO2 -- 1.1 Relevance of Sterilization and Preservation of Food Products -- 1.1.1 Scope of Sterilization and Preservation -- 1.1.2 Need for a Green Effective Technology in Food Industries -- 1.2 Relevance of Sterilization in Medical Industries -- 1.2.1 Emergence of New Biomaterials -- 1.2.2 Need for a Green Effective Technology for Biomaterials and Medical Devices -- 1.3 Relevance of Sterilization with ScCO2 for Management of Clinical Solid Wastes -- References
001471584 5058_ $$a2 Classification of Foods, Biomaterials, and Microorganisms -- 2.1 Food Constituents -- 2.1.1 Water -- 2.1.2 Minerals -- 2.1.3 Carbohydrates -- 2.1.4 Fats and Lipids -- 2.1.5 Organic Acids -- 2.1.6 Nitrogen Containing Substances -- 2.1.7 Vitamins -- 2.1.8 Proteins -- 2.1.9 Enzymes -- 2.1.9.1 Pectin esterase -- 2.1.9.2 Polygalacturonase -- 2.1.9.3 Polyphenol oxidase -- 2.1.9.4 Lipoxygenase -- 2.1.9.5 Actions and Protein Structure of Enzymes -- 2.2 Classification of Foods by Characteristic Properties -- 2.2.1 Texture -- 2.2.2 Color -- 2.2.3 Flavor -- 2.2.4 Nutritional Aspects
001471584 5058_ $$a2.2.5 Food Extracts and Phyto-Pharmaceuticals -- 2.2.6 Safety, Diversity and Complexity -- 2.3 Factors Causing Degradation and Spoilage of Foods -- 2.3.1 Physical Factors -- 2.3.2 Chemical Factors -- 2.3.3 Microorganisms -- 2.4 Undesirable Enzymes and Hurdles in Food Industry -- 2.5 Classification of Biomaterials by their Activity -- 2.5.1 Natural Polymers -- 2.5.2 Artificial Polymers -- 2.5.3 Medical Implants -- 2.6 Microorganisms Involved in Contamination of Biomaterials -- 2.6.1 Sources of Contamination -- 2.6.2 Classification of Agents of Contamination -- 2.6.2 1 Prions -- 2.6.2.2 Endotoxins
001471584 5058_ $$a2.7 Contamination from Clinical Waste and Microflora -- 2.7.1 Contaminants in Clinical Solid Waste -- 2.7.2 Contaminants in Liquid Medical Waste -- References -- 3 Characterization Methods and Evaluation of Sterility -- 3.1 Relevance of Microbial analysis in Food Industry -- 3.1.1 Sources of Contamination -- 3.1.2 Standard Testing Methods for Microbes -- 3.1.2.1 Culture-based Methods -- 3.1.2.2 Culture-independent Methods -- 3.1.3 Environment Scanning Electron Microscope (ESEM) -- 3.1.4 Limits of Detection and Requirements of Inactivation -- 3.1.5 Standard Testing Methods for Enzyme Activity
001471584 5058_ $$a3.1.5.1 Color Measurement -- 3.1.5.2 H-NMR Analysis of Polysaccharides -- 3.1.5.3 Lipoxygenase Assay -- 3.1.5.4 Trypsin Inhibitor Assay -- 3.1.5.5 Free Fatty Acid Analysis -- 3.2 Relevance of Microbial analysis in Biomaterials -- 3.2.1 Factors for Contamination -- 3.2.2 Detection and Testing Methods -- 3.2.3 Standards of Sterility and Sterilization Efficiency -- 3.3 Standards of Sterility Levels for Clinical Waste Management -- References: -- 4 Conventional Processes for Sterilization and Preservation -- 4.1 Food Preservation -- 4.2 Food Preservation Techniques -- 4.2.1 Reduction in Temperature
001471584 506__ $$aAccess limited to authorized users.
001471584 520__ $$aThis 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 CO) technology as one of the emerging technologies, which has great potential in the food and pharmaceutical industries. It discusses the SC CO 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.
001471584 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed July 17, 2023).
001471584 650_0 $$aFood$$xPreservation.
001471584 650_0 $$aSterilization.
001471584 650_0 $$aCarbon dioxide.
001471584 655_0 $$aElectronic books.
001471584 7001_ $$aChatterjee, Anuradha.
001471584 77608 $$iPrint version:$$aMukhopadhayay, Mamata$$tSterilization and Preservation$$dCham : Springer International Publishing AG,c2023$$z9783031173691
001471584 852__ $$bebk
001471584 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-17370-7$$zOnline Access$$91397441.1
001471584 909CO $$ooai:library.usi.edu:1471584$$pGLOBAL_SET
001471584 980__ $$aBIB
001471584 980__ $$aEBOOK
001471584 982__ $$aEbook
001471584 983__ $$aOnline
001471584 994__ $$a92$$bISE