• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Novel Food Processing: Effects on Rheological and Functional Properties

Novel Food Processing: Effects on Rheological and Functional Properties

Paperback

Series: Electro-Technologies for Food Processing

Technology & Engineering

ISBN10: 1138115118
ISBN13: 9781138115118
Publisher: CRC Press
Published: Jun 16 2017
Pages: 510
Weight: 1.94
Height: 1.03 Width: 7.00 Depth: 10.00
Language: English

During the past decade, emerging 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 resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate, changes in protein foods such as denaturation, and consider synergic effects of protein-starch components.

1 different editions

Also available

Also in

Technology & Engineering