Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

ISBN 10: 142007119X / ISBN 13: 9781420071191

Edité par CRC Press, 2009

A propos de cet article

N° de réf. du vendeur I-9781420071191

Détails bibliographiques

• Titre: Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
• Éditeur: CRC Press
• Date de parution: 2009
• Langue: anglais
• ISBN à 10 chiffres: 142007119X
• ISBN à 13 chiffres: 9781420071191
• Reliure: Couverture rigide
• État de l'article: New

A propos de ce titre

Synopsis

During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate, changes in protein foods such as denaturation, and consider synergic effects of protein-starch components.

À propos de l?auteur

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