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Novel Food Processing
- Effects on Rheological and Functional Properties
- Binding:
- Hardback
- Pages:
- 510
- Published:
- December 20, 2009
- Dimensions:
- 261x183x29 mm.
- Weight:
- 1084 g.
Delivery:
2-3 weeks
Expected delivery: January 10, 2025
Extended return policy to January 30, 2025
Description of 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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