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Bag om Novel Food Processing

The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this title examines functional, rheological, and microstructural changes in food exposed to these technologies.

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Sprog:
Engelsk

ISBN:
9781420071191

Forlag:
Taylor & Francis Inc

Indbinding:
Hardback

Sideantal:
510

Udgivet:
21. december 2009

Størrelse:
261x183x29 mm.

Vægt:
1084 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 15. januar 2025

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Forlænget returret til d. 31. januar 2025

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Beskrivelse af Novel Food Processing

The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this title examines functional, rheological, and microstructural changes in food exposed to these technologies.

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