Novel food processing : effects on rheological and functional properties
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 microstructur...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2010
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| Series: | Electro-technologies for food processing series
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| Subjects: |
| Summary: | 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. |
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| Physical Description: | xvii, 491p. : ill. ; 26 cm. |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 142007119X (alk. paper) 9781420071191 (alk. paper) |