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Novel Food Processing: Effects on Rheological and Functional Properties - Electro-Technologies for Food Processing Series
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Novel Food Processing: Effects on Rheological and Functional Properties - Electro-Technologies for Food Processing Series
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 microstructural changes in food exposed to these technologies.
510 pages, 178 black & white illustrations, 43 black & white tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 21, 2009 |
| ISBN13 | 9781420071191 |
| Publishers | Taylor & Francis Inc |
| Pages | 510 |
| Dimensions | 261 × 183 × 29 mm · 1.08 kg |
| Language | English |
| Editor | Ahmed, Jasim |
| Editor | Boye, Joyce I. (Food Research& Development Center, Quebec, Canada) |
| Editor | Kasapis, Stefan (RMIT University, School of Applied Sciences, Melbourne, Australia) |
| Editor | Ramaswamy, Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada) |
