Novel food processing : effects on rheological and functional properties / / edited by Jasim Ahmed ... [et al.]
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| Titolo: |
Novel food processing : effects on rheological and functional properties / / edited by Jasim Ahmed ... [et al.]
|
| Pubblicazione: | Boca Raton, Fla., : CRC Press, c2010 |
| Edizione: | 1st ed. |
| Descrizione fisica: | 1 online resource (512 p.) |
| Disciplina: | 664/.07 |
| Soggetto topico: | Food industry and trade - Quality control |
| Food industry and trade - Technological innovations | |
| Food - Analysis | |
| Altri autori: |
AhmedJasim
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | Front cover; Contents; Series Preface; Preface; Editors; Contributors; Chapter 1. Introduction and Plan of the Book; Chapter 2. Effect of Radio-Frequency Heating on Food; Chapter 3. Ohmic Heating Effects on Rheological and Functional Properties of Foods; Chapter 4. Effect of High Electric Field on Food Processing; Chapter 5. Pulsed Electric Fields: A Review on Design; Chapter 6. Effect of Ultrasound on Food Processing; Chapter 7. Ultrasound Processing: Rheological and Functional Properties of Food; Chapter 8. Effect of Irradiation on Food Texture and Rheology |
| Chapter 9. Ozone and Co2 Processing: Rheological and Functional Properties of FoodChapter 10. Gelation and Thickening with Globular Proteins at Low Temperatures; Chapter 11. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses; Chapter 12. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties; Chapter 13. Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins; Chapter 14. High-Pressure Treatment Effects on Food Proteins of Animal Origin | |
| Chapter 15. Functional Properties and Microstructure of High- Pressure-Processed Starches and Starch-Water SuspensionsChapter 16. Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables; Chapter 17. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods; Chapter 18. Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies; Chapter 19. Novel Techniques for the Processing of Soybeans; Chapter 20. Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices | |
| Chapter 21. Rheological Properties of Liquid Foods Processed in a Continuous-Flow High- Pressure Throttling SystemChapter 22. Food Frying: Modifying the Functional Properties of Batters; Chapter 23. Allergenicity of Food and Impact of Processing; Index; Back cover | |
| Sommario/riassunto: | 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 the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.Contributions from an international panel with academic and professional credentials form the backbone of thi |
| Titolo autorizzato: | Novel food processing |
| ISBN: | 0-429-14999-9 |
| 1-282-49531-3 | |
| 9786612495311 | |
| 1-4200-7122-X | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910828175003321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Electro-technologies for food processing series.