Novel Food Processing : Effects on Rheological and Functional Properties, Pap...-image

Novel Food Processing : Effects on Rheological and Functional Properties, Pap...

$ 67.16

Item Weight: 33.6 Oz Format: Trade Paperback Publication Year: 2017 width: 7 in Subject Area: Technology & Engineering, Business & Economics Language: English Series: Electro-Technologies for Food Processing Ser. Book Title: Novel Food Processing : Effects on Rheological and Functional Pro Author: Hosahalli S. Ramaswamy Type: Textbook Publication Name: Novel Food Processing : Effects on Rheological and Functional Properties Item Width: 7 in Publisher: CRC Press LLC Number of Pages: 510 Pages ISBN: 9781138115118 Item Length: 10 in Subject: Food Science, Industries / Food Industry

Description

Novel Food Processing : Effects on Rheological and Functional Properties, Pap.... Novel Food Processing : Effects on Rheological and Functional Properties, Paperback by Ahmed, Jasim (EDT); Ramaswamy, Hosahalli S. (EDT); Kasapis, Stefan (EDT); Boye, Joyce I. (EDT), ISBN 1138115118, ISBN-13 9781138115118, Brand New, Free shipping in the US 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.

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