ENGLISH

Physicochemical aspects of food engineering and processing

By Devahastin , Sakamon

Book information

Publisher
CRC Press
Year
2011
ISBN
9781420082418, 1420082418
Language
english
Format
PDF
Filesize
12 MB (12288289 bytes)
Series
Contemporary food engineering
Pages
363\374
Time added
2019-04-14 09:00:00
Food -- Analysis.;Food -- Composition.;Food -- Mic

Description

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

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