Physicochemical aspects of food engineering and processing

✍ Scribed by Devahastin, Sakamon

Publisher: CRC Press
Year: 2011
Tongue: English
Leaves: 374
Series: Contemporary food engineering
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Content: 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

✦ Subjects

Food -- Analysis.;Food -- Composition.;Food -- Microbiology.;Food -- Analysis;Food -- Composition

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