Novel Food Processing: Effects on Rheological Functional Properties - Couverture rigide

Livre 3 sur 3: Electro-Technologies for Food Processing Series
 
9781420071191: Novel Food Processing: Effects on Rheological Functional Properties
Couverture rigide
ISBN 10 : 142007119X ISBN 13 : 9781420071191
Editeur : CRC Press Inc, 2009

Synopsis

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.

Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.

New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Hosahalli S. Ramaswamy, Jasim Ahmed, Stefan Kasapis, Joyce J. Boye

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CRC Press Inc
Date d'édition
2009
Langue
anglais
ISBN 10 
142007119X
ISBN 13 
9781420071191
Reliure
Relié
Nombre de pages
491
Éditeur
Ahmed Jasim, Ramaswamy Hosahalli S., Kasapis Stefan, Boye Joyce I.
Coordonnées du fabricant
non disponible
Personne responsable
gpsr@libri.de
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Allemagne

Autres éditions populaires du même titre

9781138115118: Novel Food Processing

Edition présentée

ISBN 10 :  1138115118 ISBN 13 :  9781138115118
Editeur : CRC Press, 2017
Couverture souple