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024 7 $a10.1201/9781420082425 
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100   $a20180420d2010      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aPhysicochemical aspects of food engineering and processing /$fedited by Sakamon Devahastin
210  1$aBoca Raton :$cCRC Press,$d2010.
215   $a1 online resource (374 p.)
225 1 $aContemporary food engineering
300   $aDescription based upon print version of record.
311   $a1-4398-5773-3 
311   $a1-322-61906-9 
311   $a1-4200-8241-8 
320   $aIncludes bibliographical references and index.
327   $aFront 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
327   $aChapter 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
327   $aChapter 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
330   $aPhysical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical propert
410  0$aContemporary food engineering.
606   $aFood$xAnalysis
606   $aFood$xComposition
606   $aFood$xMicrobiology
608   $aElectronic books.
615  0$aFood$xAnalysis.
615  0$aFood$xComposition.
615  0$aFood$xMicrobiology.
676   $a664/.07
701   $aDevahastin$b Sakamon$f1974-$0983861
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910459434603321
996   $aPhysicochemical aspects of food engineering and processing$92246183
997   $aUNINA