Novel Food Processing
Effects on Rheological and Functional Properties
Published on 19. April 2016
510 pages
978-1-040-20912-7 (ISBN)
Description
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
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
File size
19,18 MB
ISBN-13
978-1-040-20912-7 (9781040209127)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jasim Ahmed | Hosahalli S. Ramaswamy | Stefan Kasapis
Novel Food Processing
Effects on Rheological and Functional Properties
Book
06/2017
1st Edition
CRC Press
€109.30
Shipment within 10-20 days
Jasim Ahmed | Hosahalli S. Ramaswamy | Stefan Kasapis
Novel Food Processing
Effects on Rheological and Functional Properties
Book
12/2009
1st Edition
CRC Press
€330.60
Shipment within 15-20 days
Persons
Hosahalli S. Ramaswamy, Jasim Ahmed, Stefan Kasapis, Joyce J. Boye
Content
Introduction and Plan of the Book. Effect of Radio-Frequency Heating on Food. Ohmic Heating Effects on Rheological and Functional Properties of Foods. Effect of High Electric Field on Food Processing. Pulsed Electric Fields: A Review on Design. Ultrasound Effect on Food Processing, J. Salazar. Ultrasound Processing: Rheological and Functional Properties of Food. Effect of Irradiation on Food Texture and Rheology. Ozone and CO2 Processing: Rheological and Functional Properties of Food. Gelation and Thickening with Globular Proteins at Low Temperatures. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Biological Glasses. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties. Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins. High-Pressure Treatment Effects on Food Proteins of Animal Origin. Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions. Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods. Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies. Novel Techniques for the Processing of Soybeans. Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices. Rheological Properties of Liquid Foods Processed in a Continuous-Flow High-Pressure Throttling System. Food Frying: Modifying the Functional Properties of Batters. Allergenicity of Food and Impact of Processing. Index.
