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Novel Food Processing : Effects on Rheological and Functional Properties.
The 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 title examines functional, rheological, and microstructur...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2009.
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| Colección: | Electro-technologies for food processing series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The 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 title examines functional, rheological, and microstructural changes in food exposed to these technologies. |
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| Descripción Física: | 1 online resource (512 pages). |
| ISBN: | 9781420071221 142007122X 1282495313 9781282495319 |