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Novel Food Processing Effects on Rheological and Functional Properties Electro Technologies for Food Processing Series 1st Edition by Jasim Ahmed, Hosahalli S Ramaswamy, Stefan Kasapis, Joyce I Boye ISBN 142007119X 9781420071191

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Novel Food Processing Effects on Rheological and Functional Properties Electro Technologies for Food Processing Series 1st Edition Jasim Ahmed Digital Instant Download

Author(s): Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye
ISBN(s): 9781420071191, 142007119X
Edition: 1
File Details: PDF, 8.70 MB
Year: 2009
Language: english
SKU: EB-1724702 Category: Tags: , , ,

Novel Food Processing Effects on Rheological and Functional Properties Electro Technologies for Food Processing Series 1st Edition by Jasim Ahmed, Hosahalli S Ramaswamy, Stefan Kasapis, Joyce I Boye – Ebook PDF Instant Download/Delivery: 142007119X, 9781420071191
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Product details:

ISBN 10: 142007119X
ISBN 13: 9781420071191
Author: Jasim Ahmed, Hosahalli S Ramaswamy, Stefan Kasapis, Joyce I Boye

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

Novel Food Processing Effects on Rheological and Functional Properties Electro Technologies for Food Processing Series 1st Table of contents:

1 Introduction and Plan of the Book
2 Effect of Radio-Frequency Heating on Food
3 Ohmic Heating Effects on Rheological and Functional Properties of Foods
4 Effect of High Electric Field on Food Processing
5 Pulsed Electric Fields: A Review on Design
6 Effect of Ultrasound on Food Processing
7 Ultrasound Processing: Rheological and Functional Properties of Food
8 Effect of Irradiation on Food Texture and Rheology
9 Ozone and CO2 Processing: Rheological and Functional Properties of Food
10 Gelation and Thickening with Globular Proteins at Low Temperatures
11 Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses
12 Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties
13 Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins
14 High-Pressure Treatment Effects on Food Proteins of Animal Origin
15 Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions
16 Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables
17 Pressure-Shift Freezing Effects on Texture and Microstructure of Foods
18 Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies
19 Novel Techniques for the Processing of Soybeans
20 Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices
21 Rheological Properties of Liquid Foods Processed in a Continuous-Flow HighPressure Throttling System
22 Food Frying: Modifying the Functional Properties of Batters
23 Allergenicity of Food and Impact of Processing

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Tags: Jasim Ahmed, Hosahalli S Ramaswamy, Stefan Kasapis, Joyce I Boye, Novel Food, Rheological, Technologies