Novel Food Processing : Effects on Rheological and Functional Properties
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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.
Get Novel Food Processing by Hosahalli S. Ramaswamy at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Ltd and it has 510 pages.
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