Novel Food Processing : Effects on Rheological and Functional Properties.

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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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Ahmed, Jasim
Format: Electronic eBook
Language:Inglés
Published: Hoboken : CRC Press, 2009.
Series:Electro-technologies for food processing series.
Subjects:
Food industry and trade > Quality control.
Food industry and trade > Technological innovations.
Food > Analysis.
Food Analysis
Aliments > Industrie et commerce > Qualité > Contrôle.
Aliments > Analyse.
Food > Analysis
Food industry and trade > Quality control
Food industry and trade > Technological innovations
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