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Physicochemical aspects of food engineering and processing /
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
©2011.
|
| Colección: | Contemporary food engineering (Unnumbered)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Physicochemical aspects of food engineering and processing / |c edited by Sakamon Devahastin. |
| 260 | |a Boca Raton, FL : |b CRC Press, |c ©2011. | ||
| 300 | |a 1 online resource (xviii, 363 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Contemporary food engineering | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES ; Effect of Microencapsulation on Food Flavors and Their Releases; Takeshi Furuta, Apinan Soottitantawat, Tze Loon Neoh, and Hidefumi Yoshii; Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters ; Akinbode A. Adedeji and Michael O. Ngadi ; Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing ; Arun Muthukumaran, Valérie Orsat, and G.S. Vijaya Raghavan; Effect of Processing on Microbial Growth and Inactivation in Foo ds; Naphaporn Chiewchan; Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review; Navin K. Rastogi; Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing ; Malek Amiali, Michael O. Ngadi, Arun Muthukumaran, and G.S. Vijaya Raghavan ; Physicochemical Changes of Foods during Freezing and Thawing ; Adriana E. Delgado and Da-Wen Sun; PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS ; Structural Changes of Multiphase Food Systems Generated by Proteins ; Parichat Hongsprabhas; Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods ; Soottawat Benjakul and Wonnop Visessanguan; Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats; Bethany Uttaro; Pet Foods and Their Physicochemical Properties as Affected by Processing ; Chalida Niamnuy and Sakamon Devahastin | |
| 520 | |a Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food |x Composition. |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Food |x Microbiology. |2 fast |0 (OCoLC)fst00930535 | |
| 700 | 1 | |a Devahastin, Sakamon, |d 1974- | |
| 776 | 0 | 8 | |i Print version: |t Physicochemical aspects of food engineering and processing. |d Boca Raton, FL : CRC Press, ©2011 |z 9781420082418 |w (DLC) 2010003954 |w (OCoLC)501399877 |
| 830 | 0 | |a Contemporary food engineering (Unnumbered) | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpPAFEP00P/toc |z Texto completo |
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