Novel Food Processing
eBook - ePub

Novel Food Processing

Effects on Rheological and Functional Properties

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Novel Food Processing

Effects on Rheological and Functional Properties

About this book

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Novel Food Processing by Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye in PDF and/or ePUB format. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2016
eBook ISBN
9781040209127
Edition
0
Topic
Technology & Engineering
Index
Technology & Engineering

Table of contents

  1. Cover Page
  2. Halftitle Page
  3. Electro-Technologies for Food Processing Series
  4. Title Page
  5. Copyright Page
  6. Contents
  7. Series Preface
  8. Preface
  9. Editors
  10. Contributors
  11. 1 Introduction and Plan of the Book
  12. 2 Effect of Radio-Frequency Heating on Food
  13. 3 Ohmic Heating Effects on Rheological and Functional Properties of Foods
  14. 4 Effect of High Electric Field on Food Processing
  15. 5 Pulsed Electric Fields: A Review on Design
  16. 6 Effect of Ultrasound on Food Processing
  17. 7 Ultrasound Processing: Rheological and Functional Properties of Food
  18. 8 Effect of Irradiation on Food Texture and Rheology
  19. 9 Ozone and CO2 Processing: Rheological and Functional Properties of Food
  20. 10 Gelation and Thickening with Globular Proteins at Low Temperatures
  21. 11 Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses
  22. 12 Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties
  23. 13 Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins
  24. 14 High-Pressure Treatment Effects on Food Proteins of Animal Origin
  25. 15 Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions
  26. 16 Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables
  27. 17 Pressure-Shift Freezing Effects on Texture and Microstructure of Foods
  28. 18 Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies
  29. 19 Novel Techniques for the Processing of Soybeans
  30. 20 Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices
  31. 21 Rheological Properties of Liquid Foods Processed in a Continuous-Flow HighPressure Throttling System
  32. 22 Food Frying: Modifying the Functional Properties of Batters
  33. 23 Allergenicity of Food and Impact of Processing
  34. Index