• Anglický jazyk

Ahmed, J: Novel Food Processing

Autor: Jasim Ahmed

During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that... Viac o knihe

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O knihe

During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate foods and changes in protein foods such as denaturation and consider the synergic effects of protein-starch components.

  • Vydavateľstvo: CRC Press
  • Rok vydania: 2009
  • Formát: Hardback
  • Rozmer: 260 x 183 mm
  • Jazyk: Anglický jazyk
  • ISBN: 9781420071191

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