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 |
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Boca Raton, Florida :
CRC Press ,
c2010
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| Series: | Electro-technologies for food processing series
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| Subjects: |
Table of Contents:
- 1. Introduction and plan of the book
- 2. Effect of radio-frequency heating on food
- 3. Ohmic heating effects on rheological and functional properties of foods
- 4. Effect of high electric field on food processing
- 5. Pulsed electric fields: a review on design
- 6. Effect of ultrasound on food processing
- 7. Ultrasound processing: rheological and functional properties of food
- 8. Effect of irradiation on food texture and rheology
- 9. Ozone and CO2 processing: rheological and functional properties of food
- 10. Gelation and thickening with globular proteins at low temperatures
- 11. Fundamental considerations in the comparison between thermal and nonthermal characterization of bioglasses
- 12. Effect of high-pressure and ultrasonic processing of foods on rheological properties
- 13. Effect of high pressure on structural and rheological properties of cereals and legume proteins
- 14. High-pressure treatment effects on food proteins of animal origin
- 15. Functional properties and microstructure of high-pressure-processed starches and starch-water suspensions
- 16. Effect of high pressure on textural and microstructural properties of fruits and vegetables
- 17. Pressure-shift freezing effects on texture and microstructure of foods
- 18. Issues and methods in consumer-led development of foods processed by innovative tecnologies
- 19. Novel techniques for the processing of soybeans
- 20. Supercritical fluid extrusion: a novel method for producing microcellular structures in starch-based matrices
- 21. Rheological properties of liquid foods processed in a continuous-flow high-pressure throttling system
- 22. Food frying: Modifying the functional properties of batters
- 23. Allergenicity of food and impact of processing