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Physicochemical aspects of food engineering and processing

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.

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  • "Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations."@en
  • "Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development. --Book Jacket."
  • "Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner."
  • "Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwaveassisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafood, red meats, and pet foods, and the physicochemical changes they undergo when being processed."

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  • "Electronic books"@en

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  • "Physicochemical aspects of food engineering and processing"@en
  • "Physicochemical aspects of food engineering and processing"

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