Physicochemical aspects of food engineering and processing /

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Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situation...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Devahastin, Sakamon, 1974-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL : CRC Press, ©2011.
Colección:Contemporary food engineering (Unnumbered)
Temas:
Food > Analysis.
Food > Composition.
Food > Microbiology.
Aliments > Analyse.
Food > Analysis
Food > Composition
Food > Microbiology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Physicochemical Changes of Foods
  • Effect of Microencapsulation on Food Flavors and Their Releases
  • Physicochemical Changes of Foods during Frying
  • Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing
  • Effect of Processing on Microbial Growth and Inactivation in Foods
  • Effect of High-Pressure Food Processing on Physicochemical Changes of Foods
  • Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing
  • Physicochemical Changes of Foods during Freezing and Thawing
  • Physicochemical Changes of Foods
  • Structural Changes of Multiphase Food Systems Generated by Proteins
  • Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods
  • Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats
  • Pet Foods and Their Physicochemical Properties as Affected by Processing.

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