Physicochemical aspects of food engineering and processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes...

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Bibliographic Details
Other Authors: Devahastin, Sakamon, 1974-
Format: eBook
Language: English
Published: Boca Raton, FL : CRC Press, ©2011.
Series: Contemporary food engineering (Unnumbered)
Subjects:
Food > Analysis.
Food > Composition.
Food > Microbiology.
elektronické knihy
electronic books
ISBN: 9781420082425
1420082426
9781523119073
1523119071
9781420082418
1420082418
Physical Description: 1 online resource (xviii, 363 pages) : illustrations

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Table of contents

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245 0 0 |a Physicochemical aspects of food engineering and processing /  |c edited by Sakamon Devahastin. 
260 |a Boca Raton, FL :  |b CRC Press,  |c ©2011. 
300 |a 1 online resource (xviii, 363 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Contemporary food engineering 
504 |a Includes bibliographical references and index. 
505 0 |a PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES ; Effect of Microencapsulation on Food Flavors and Their Releases; Takeshi Furuta, Apinan Soottitantawat, Tze Loon Neoh, and Hidefumi Yoshii; Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters ; Akinbode A. Adedeji and Michael O. Ngadi ; Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing ; Arun Muthukumaran, Valérie Orsat, and G.S. Vijaya Raghavan; Effect of Processing on Microbial Growth and Inactivation in Foo ds; Naphaporn Chiewchan; Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review; Navin K. Rastogi; Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing ; Malek Amiali, Michael O. Ngadi, Arun Muthukumaran, and G.S. Vijaya Raghavan ; Physicochemical Changes of Foods during Freezing and Thawing ; Adriana E. Delgado and Da-Wen Sun; PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS ; Structural Changes of Multiphase Food Systems Generated by Proteins ; Parichat Hongsprabhas; Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods ; Soottawat Benjakul and Wonnop Visessanguan; Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats; Bethany Uttaro; Pet Foods and Their Physicochemical Properties as Affected by Processing ; Chalida Niamnuy and Sakamon Devahastin 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Composition. 
650 0 |a Food  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Devahastin, Sakamon,  |d 1974-  |1 https://id.oclc.org/worldcat/entity/E39PCjxwkB3C4p7J3x4McxxbV3 
776 0 8 |i Print version:  |t Physicochemical aspects of food engineering and processing.  |d Boca Raton, FL : CRC Press, ©2011  |z 9781420082418  |w (DLC) 2010003954  |w (OCoLC)501399877 
830 0 |a Contemporary food engineering (Unnumbered) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPAFEP00P/physicochemical-aspects-of?kpromoter=marc  |y Full text 

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