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Physicochemical Aspects of Food Engineering and Processing
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Physicochemical Aspects of Food Engineering and Processing 编者：Sakamon Devahastin 出版日期: 2010年8月13日 出版社: CRC Press Inc 丛书名: Contemporary Food Engineering 精装: 382页 语种： 英语 ISBN: 1420082418 图书描述 Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, micro encapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionery products. 目录 PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES Effect of Microencapsulation on Food Flavors and Their Releases Takeshi Furuta, Apinan Soottitantawat, Tze Loon Neoh, and Hidefumi Yoshii Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters Akinbode A. Adedeji and Michael O. Ngadi Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing Arun Muthukumaran, Valerie Orsat, and G. S. Vijaya Raghavan Effect of Processing on Microbial Growth and Inactivation in Foods Naphaporn Chiewchan Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review Navin K. Rastogi Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing Malek Amiali, Michael O. Ngadi, Arun Muthukumaran, and G. S. Vijaya Raghavan Physicochemical Changes of Foods during Freezing and Thawing Adriana E. Delgado and Da-Wen Sun PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS Structural Changes of Multiphase Food Systems Generated by Proteins Parichat Hongsprabhas Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods Soottawat Benjakul and Wonnop Visessanguan Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats Bethany Uttaro Pet Foods and Their Physicochemical Properties as Affected by Processing Chalida Niamnuy and Sakamon Devahastin  Cover.jpg |
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2013-03-19 19:16:14, 4.59 M
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