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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...
| Cote: | Libro Electrónico |
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| Auteur principal: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Hoboken :
CRC Press,
2009.
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| Collection: | Electro-technologies for food processing series.
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| Sujets: | |
| Accès en ligne: | Texto completo |