Novel food processing: effects on rheological and functional properties
Éditeur :
Taylor & Francis Inc
ISBN :
9781420071191
Date de publication :
21 déc. 2009
Dimensions :
25,4 x 17,8 cm
Poids :
1088 g
Langue :
Anglais
Pays d'origine :
USA
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.