{"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 2 - ISTE Group","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wblKQZgAq8\"><a href=\"https:\/\/www.istegroup.com\/en\/book\/handbook-of-food-science-and-technology-2\/\">Handbook of Food Science and Technology 2<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.istegroup.com\/en\/book\/handbook-of-food-science-and-technology-2\/embed\/#?secret=wblKQZgAq8\" width=\"600\" height=\"338\" title=\"&#8220;Handbook of Food Science and Technology 2&#8221; &#8212; ISTE Group\" data-secret=\"wblKQZgAq8\" 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_ekndrxrxnxmb.jpg","thumbnail_width":944,"thumbnail_height":1500,"description":"In this volume of the Handbook of Food Science and Technology Set, the authors focus on food process engineering and packaging. Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which include the inactivation, the separation based on density\/size differences or the inhibition of biological agents such [&hellip;]"}