{"version":"1.0","provider_name":"ISTE Group","provider_url":"https:\/\/www.istegroup.com\/en","author_name":"Marcio Marim","author_url":"https:\/\/www.istegroup.com\/en\/profile\/marcio-marim\/","title":"Handbook of Food Science and Technology 1 - ISTE Group","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"7MCM9VxIi7\"><a href=\"https:\/\/www.istegroup.com\/en\/book\/handbook-of-food-science-and-technology-1\/\">Handbook of Food Science and Technology 1<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.istegroup.com\/en\/book\/handbook-of-food-science-and-technology-1\/embed\/#?secret=7MCM9VxIi7\" width=\"600\" height=\"338\" title=\"&#8220;Handbook of Food Science and Technology 1&#8221; &#8212; ISTE Group\" data-secret=\"7MCM9VxIi7\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.istegroup.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.istegroup.com\/wp-content\/uploads\/2018\/01\/doc_lqylbnddiwls.jpg","thumbnail_width":940,"thumbnail_height":1500,"description":"This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors\u2019 main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented [&hellip;]"}