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Series Preface ix
Preface xi
Editors xiii
Contributors xv
Chapter 1 Introduction and Plan of the Book Jasim Ahmed Hosahalli S. Ramaswamy Stefan Kasapis Joyce I. Boye 1
Chapter 2 Effect of Radio-Frequency Heating on Food Valérie Orsat 7
Chapter 3 Ohmic Heating Effects on Rheological and Functional Properties of Foods Michele Marcotte Hosahalli S. Ramaswamy Yousef Karimi-Zindashty Mohammad R. Zareifard 21
Chapter 4 Effect of High Electric Field on Food Processing A. Muthukumaran Valérie Orsat T.R. Bajgai G.S.V.Raghavan 35
Chapter 5 Pulsed Electric Fields: A Review on Design Sally Alkhafaji Mohammed Farid 47
Chapter 6 Effect of Ultrasound on Food Processing Jordi Salazar Juan A. Chávez Antoni Turó Miguel J. García-Hernández 65
Chapter 7 Ultrasound Processing: Rheological and Functional Properties of Food Kasiviswanathan Muthukumarappan B. K. Tiwari Colm P. O'Donnell P. J. Cullen 85
Chapter 8 Effect of Irradiation on Food Texture and Rheology Paramita Bhattacharjee Rekha S. Singhal 103
Chapter 9 Ozone and CO2 Processing: Rheological and Functional Properties of Food Kasiviswanathan Muthukumarappan B. K. Tiwari Colm P. O'Donnell P. J. Cullen 127
Chapter 10 Gelation and Thickening with Globular Proteins at Low Temperatures
Chapter 11 Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses Stefan Kasapis 187
Chapter 12 Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties Jirarat Tattiyakut M. A. Rao 207
Chapter 13 Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume ProteinsJasim Ahmed 225
Chapter 14 High-Pressure Treatment Effects on Food Proteins of Animal Origin Pedro A. Alvarez Hosahalli S. Ramaswamy Ashraf A. Ismail 257
Chapter 15 Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions Yeting Liu Weibiao Zhou David Young 281
Chapter 16 Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables Navin K. Rastogi 301
Chapter 17 Pressure-Shift Freezing Effects on Texture and Microstructure of Foods Songming Zhu Hosahalli S. Ramaswamy 323
Chapter 18 Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies Armand V. Cardello Alan O. Wright 337
Chapter 19 Novel Techniques for the Processing of Soybeans Joyce I. Boye S. H. Rajamohamed 373
Chapter 20 Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices Sajid Alavi Syed S. H. Rizvi 403
Chapter 21 Rheological Properties of Liquid Foods Processed in a Continuous-Flow High-Pressure Throttling System Rakesh K. Singh Litha Sivanandan 421
Chapter 22 Food Frying: Modifying the Functional Properties of Batters Michael Ngadi Jun Xue 437
Chapter 23 Allergenicity of Food and Impact of Processing Andreas Lopata 459
Index 479
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Marc Prilliman
reviewed Novel Food Processing: Effects on Rheological and Functional Properties on May 09, 2020
Novel Food Processing
Reread, hoping to pick up some more tips and how early I can plant this strange, early spring! I love Lois Hole :)
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Add Novel Food Processing: Effects on Rheological and Functional Properties, Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processin, Novel Food Processing: Effects on Rheological and Functional Properties to the inventory that you are selling on WonderClubX
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Add Novel Food Processing: Effects on Rheological and Functional Properties, Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processin, Novel Food Processing: Effects on Rheological and Functional Properties to your collection on WonderClub |