7023343

9781420071191

Novel Food Processing: Effects on Rheological Functional Properties

Novel Food Processing: Effects on Rheological Functional Properties
$211.51
$3.95 Shipping
  • Condition: New
  • Provider: Ergodebooks Contact
  • Provider Rating:
    82%
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service.

   30-day money back guarantee
$211.66
$3.95 Shipping
  • Condition: Good
  • Provider: Ergodebooks Contact
  • Provider Rating:
    82%
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service.

   30-day money back guarantee

Ask the provider about this item.

Most renters respond to questions in 48 hours or less.
The response will be emailed to you.
Cancel
  • ISBN-13: 9781420071191
  • ISBN: 142007119X
  • Edition: 1
  • Publisher: C R C Press LLC

AUTHOR

Ahmed, Jasim, Ramaswamy, Hosahalli S., Ramaswamy, Hosahalli S.

SUMMARY

First book in the new Electro-Technologies for Food Processing Series edited by Hosahalli S. RamaswamyRapid 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 the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.Ahmed, Jasim is the author of 'Novel Food Processing: Effects on Rheological Functional Properties' with ISBN 9781420071191 and ISBN 142007119X.

[read more]

Questions about purchases?

You can find lots of answers to common customer questions in our FAQs

View a detailed breakdown of our shipping prices

Learn about our return policy

Still need help? Feel free to contact us

View college textbooks by subject
and top textbooks for college

The ValoreBooks Guarantee

The ValoreBooks Guarantee

With our dedicated customer support team, 30-day no-questions-asked return policy, and our price match guarantee, you can rest easy knowing that we're doing everything we can to save you time, money, and stress.