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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 |
Tabla de Contenidos:
- Front cover; Contents; Series Preface; Preface; Editors; Contributors; Chapter 1. Introduction and Plan of the Book; Chapter 2. Effect of Radio-Frequency Heating on Food; Chapter 3. Ohmic Heating Effects on Rheological and Functional Properties of Foods; Chapter 4. Effect of High Electric Field on Food Processing; Chapter 5. Pulsed Electric Fields: A Review on Design; Chapter 6. Effect of Ultrasound on Food Processing; Chapter 7. Ultrasound Processing: Rheological and Functional Properties of Food; Chapter 8. Effect of Irradiation on Food Texture and Rheology.
- Chapter 9. Ozone and Co2 Processing: Rheological and Functional Properties of FoodChapter 10. Gelation and Thickening with Globular Proteins at Low Temperatures; Chapter 11. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses; Chapter 12. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties; Chapter 13. Effect of High Pressure on Structural and Rheological Pr.