Novel Food Processing

Effects on Rheological and Functional Properties
Herausgeber: Ahmed, Jasim; Ramaswamy, Hosahalli S.; Kasapis, Stefan

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 510
• Erscheinungstermin: 21. Dezember 2009
• Englisch
• Abmessung: 260mm x 183mm x 32mm
• Gewicht: 1146g
• ISBN-13: 9781420071191
• ISBN-10: 142007119X
• Artikelnr.: 26191091

Autorenporträt

Hosahalli S. Ramaswamy, Jasim Ahmed, Stefan Kasapis, Joyce J. Boye

Inhaltsangabe

Introduction and Plan of the Book. Effect of Radio-Frequency Heating on
Food. Ohmic Heating Effects on Rheological and Functional Properties of
Foods. Effect of High Electric Field on Food Processing. Pulsed Electric
Fields: A Review on Design. Ultrasound Effect on Food Processing, J.
Salazar. Ultrasound Processing: Rheological and Functional Properties of
Food. Effect of Irradiation on Food Texture and Rheology. Ozone and CO2
Processing: Rheological and Functional Properties of Food. Gelation and
Thickening with Globular Proteins at Low Temperatures. Fundamental
Considerations in the Comparison between Thermal and Nonthermal
Characterization of Biological Glasses. Effect of High-Pressure and
Ultrasonic Processing of Foods on Rheological Properties. Effect of High
Pressure on Structural and Rheological Properties of Cereals and Legume
Proteins. High-Pressure Treatment Effects on Food Proteins of Animal
Origin. Functional Properties and Microstructure of High-Pressure-Processed
Starches and Starch-Water Suspensions. Effect of High Pressure on Textural
and Microstructural Properties of Fruits and Vegetables. Pressure-Shift
Freezing Effects on Texture and Microstructure of Foods. Issues and Methods
in Consumer-Led Development of Foods Processed by Innovative Technologies.
Novel Techniques for the Processing of Soybeans. Supercritical Fluid
Extrusion: A Novel Method for Producing Microcellular Structures in
Starch-Based Matrices. Rheological Properties of Liquid Foods Processed in
a Continuous-Flow High-Pressure Throttling System. Food Frying: Modifying
the Functional Properties of Batters. Allergenicity of Food and Impact of
Processing. Index.