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Physicochemical aspects of food engineering and processing

Author: Sakamon Devahastin
Publisher: Boca Raton, FL : CRC Press, ©2011.
Series: Contemporary food engineering (Unnumbered)
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

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. This  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Physicochemical aspects of food engineering and processing.
Boca Raton, FL : CRC Press, ©2011
(DLC) 2010003954
(OCoLC)501399877
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Sakamon Devahastin
ISBN: 9781420082425 1420082426
OCLC Number: 680036357
Description: 1 online resource (xviii, 363 pages) : illustrations.
Contents: PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSESEffect of Microencapsulation on Food Flavors and Their ReleasesTakeshi Furuta, Apinan Soottitantawat, Tze Loon Neoh, and Hidefumi YoshiiPhysicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process ParametersAkinbode A. Adedeji and Michael O. NgadiPhysicochemical Property Changes of Foods during Microwave-Assisted Thermal ProcessingArun Muthukumaran, Valerie Orsat, and G. S. Vijaya RaghavanEffect of Processing on Microbial Growth and Inactivation in FoodsNaphaporn ChiewchanEffect of High-Pressure Food Processing on Physicochemical Changes of Foods: A ReviewNavin K. RastogiPhysicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field ProcessingMalek Amiali, Michael O. Ngadi, Arun Muthukumaran, and G. S. Vijaya RaghavanPhysicochemical Changes of Foods during Freezing and ThawingAdriana E. Delgado and Da-Wen SunPHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTSStructural Changes of Multiphase Food Systems Generated by ProteinsParichat HongsprabhasImpacts of Freezing and Frozen Storage on Quality Changes of SeafoodsSoottawat Benjakul and Wonnop VisessanguanEffects of Some Common Processing Steps on Physicochemical Changes of Raw Red MeatsBethany UttaroPet Foods and Their Physicochemical Properties as Affected by ProcessingChalida Niamnuy and Sakamon Devahastin
Series Title: Contemporary food engineering (Unnumbered)
Responsibility: edited by Sakamon Devahastin.

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