Novel Food Processing: Effects on Rheological and Functional Properties
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Inc
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781420071191
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Beskrivelse
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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| Forlag | Taylor & Francis Inc |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 21-12-2009 |
| Første udgivelsesår | 2009 |
| Serie | Electro-Technologies for Food Processing Series |
| Illustrationer | 43 Tables, black and white; 178 Illustrations, black and white |
| Originalsprog | United States |
| Sideantal | 510 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Inc |
| Serieredaktør | Hosahalli S. (McGill University Ramaswamy |
| Sideoplysninger | 510 pages, 43 Tables, black and white; 178 Illustrations, black and white |
| Mål | 183 x 261 x 29 |
| ISBN-13 / EAN-13 | 9781420071191 |