Physicochemical Aspects Of Food Engineering And Processing (contemporary Food Engineering)
by Sakamon Devahastin /
2010 / English / PDF
4.6 MB Download
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,
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
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.
describes the effects of various processing
technologies on quality changes of different major foods in an
integrative manner.Written by Physicochemical Experts in Food Engineering
& Processing
Written by Physicochemical Experts in Food Engineering
& Processing
Part I critically reviews the physicochemical property changes of
different foods undergoing selected processes, such as
microencapsulation, frying, microwave-assisted thermal
processing, high-pressure processing, pulsed electric field
processing, and freezing. This section also includes a chapter on
the effects of various processing technologies on microbial
growth and inactivation. Part II focuses on multiphase food
systems made of proteins, seafoods, red meats, and pet foods, and
the physicochemical changes they undergo when being processed.
Part I critically reviews the physicochemical property changes of
different foods undergoing selected processes, such as
microencapsulation, frying, microwave-assisted thermal
processing, high-pressure processing, pulsed electric field
processing, and freezing. This section also includes a chapter on
the effects of various processing technologies on microbial
growth and inactivation. Part II focuses on multiphase food
systems made of proteins, seafoods, red meats, and pet foods, and
the physicochemical changes they undergo when being processed.Physicochemical Aspects of Food Engineering and
Processing
Physicochemical Aspects of Food Engineering and
Processing covers the engineering, processing, and
quality angles equally. It is an extremely useful resource for
academic and industrial researchers seeking an up-to-date
overview of the increasingly important combination of both sides
of food research and development.
covers the engineering, processing, and
quality angles equally. It is an extremely useful resource for
academic and industrial researchers seeking an up-to-date
overview of the increasingly important combination of both sides
of food research and development.
