Physicochemical aspects of food engineering and processing / / edited by Sakamon Devahastin

• Record Nr.: UNINA9910459434603321
• Pubbl/distr/stampa: Boca Raton : , : CRC Press, , 2010
• ISBN: 0-429-14310-9; 1-5231-1907-1; 1-4200-8242-6
• Descrizione fisica: 1 online resource (374 p.)
• Collana: Contemporary food engineering
• Altri autori (Persone): DevahastinSakamon <1974->
• Disciplina: 664/.07
• Soggetti: Food - Analysis; Food - Composition; Food - Microbiology; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front cover; Dedication; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Part I. Physicochemical Changes of Foods: A Focus on Processes; Chapter 1. Effect of Microencapsulation on Food Flavors and Their Releases; Chapter 2. Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters; Chapter 3. Physicochemical Property Changesof Foods during Microwave-Assisted Thermal Processing; Chapter 4. Effect of Processing on Microbial Growth and Inactivation in Foods; Chapter 5. Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A ReviewChapter 6. Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing; Chapter 7. Physicochemical Changes of Foods during Freezing and Thawing; Part II. Physicochemical Changes of Foods: A Focus on Products; Chapter 8. Structural Changes of Multiphase Food Systems Generated by Proteins; Chapter 9. Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods; Chapter 10. Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red MeatsChapter 11. Pet Foods and ; Their Physicochemical Properties as Affected by Processing; Back cover
• Sommario/riassunto: Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical propert