rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Physicochemical aspects of food engineering and processing
  name:
    name part: Devahastin, Sakamon
    name part: 1974-
    role:
      role term: author
  type of resource: text
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Florida
    publisher: CRC Press
    date issued: c2011
    date issued: 2011
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xviii, 363 p. : ill. ; 25 cm.
  abstract: 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
  table of contents: 1. Microencapsulation on food flavors and their releases -- 2. Physicochemical changes of foods during frying: novel evaluation techniques and effects of process parameters -- 3. Physicochemical property changes of foods during microwave-assisted thermal processing -- 4. Effect of processing on microbial growth and inactivation in foods -- 5. Effect of high-pressure food processing on physicochemical changes of foods: a review -- 6. Physicochemical property changes and safety issues of foods during pulsed electric field processing -- 7. Physicochemical changes of foods during freezing and thawing -- 8. Structural changes of multiphase food systems generated by proteins -- 9. Impacts of freezing and frozen storage on quality changes of seafoods -- 10. Effects of some common processing steps on physicochemical changes of raw red meats -- 11. Pet foods and their physicochemical properties as affected by processing
  note: edited by Sakamon Devahastin
  note: Includes bibliographical references and index
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Food
    topic: Microbiology
  classification: TX541 .P49 2011
  identifier: 1420082418 (hardback : alk. paper)
  identifier: 9781420082418 (hardback : alk. paper)
  record info:
    record creation date: 130604
    record change date: 20140123093000.0
    record identifier: 0000083891