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Physicochemical Aspects of Food Engineering and Processing by Devahastin, Sakamon is a nonfiction available to read on EtoBox.

What is Physicochemical Aspects of Food Engineering and Processing about?

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. **Written by Physicochemical Experts in Food Engineering & Processing** Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted 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, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. **Physicochemical Aspects of Food Engineering and Processing** covers the engineering, processing, and quality angles equally. It is an extremely useful re

Who reads Physicochemical Aspects of Food Engineering and Processing?

Author

Devahastin, Sakamon

Publisher

CRC Press LLC

Published

2011

Language

EN

ISBN

9780367383732

Category

nonfiction

Subjects

Science, Engineering, Cooking