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Novel Food Processing - Effects on Rheological and Functional Properties (Paperback)
Loot Price: R2,187
Discovery Miles 21 870
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Novel Food Processing - Effects on Rheological and Functional Properties (Paperback)
Series: Electro-Technologies for Food Processing Series
Expected to ship within 12 - 17 working days
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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 Processing: Effects
on Rheological and Functional Properties covers structural and
functional changes at the micro level, and their implications at
the macro level, in food exposed to new and emerging technologies.
Contributions from an international panel with academic and
professional credentials form the backbone of this work. They focus
on the functional, rheological, and micro-structural changes that
occur in foods when using emerging technologies such as high
pressure processing, Ohmic heating, pulse electric fields, and
ultraviolet radiation. The book examines new and innovative
applications and presents the impact of these research findings on
the nutritional aspects of protein and carbohydrate containing
foods. It also considers the synergic effects of protein-starch
components. Each chapter provides an in-depth analysis of a novel
technology and its effect on food structure and function. New
directions in food processing will continue to be influenced by
diverse fields and used to respond to consumer concerns about food
safety, quality, sensory attributes, and nutrition. Combining
coverage of technological applications with the chemistry of food
and biomaterials, this book illustrates in a very clear and concise
fashion the structure-functionality relationship and how it is
affected by newly developed and increasingly popular processing
technologies.
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