Physicochemical Aspects of Food Engineering and Processing (Contemporary Food Engineering Ser.)
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- Synopsis
- 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. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
- Copyright:
- 2010
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 382 Pages
- ISBN-13:
- 9781439857748
- Related ISBNs:
- 9781420082418, 9780429143106, 9781420082425, 9780367383732
- Publisher:
- CRC Press
- Date of Addition:
- 06/22/24
- Copyrighted By:
- Taylor and Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Sakamon Devahastin