000			05302ntdaa2200313 ab4500
999			_c2021 _d2021
003			UnInEc
005			20180813155551.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781420071191
040			_aCIBESPAM MFL
041			_aEng
082			_a664.02 _bAH286 _c2010
100			_aAhmed, Jasim.
245			_aNovel Food Processing. _bEffects on Rheological and Functional Properties
260			_aBoca Raton _bTaylor & Francis _c2010
300			_axvii, 491 páginas; _bImágenes, Gráficos, Tablas; _c25 cm;
490			_aElectro-Technologies for food processing.
505			_aChapter 1. Introduction and Plan of the Book, J. Ahmed, H.S. Ramaswamy, S. Kasapis, and J.I. Boye Chapter 2. Effect of Radio-Frequency Heating on Food, V. Orsat Chapter 3. Ohmic Heating Effects on Rheological and Functional Properties of Foods, M. Marcotte, H.S. Ramaswamy, Y. Karimi-Zindashty, and M.R. Zareifard Chapter 4. Effect of High Electric Field on Food Processing, A. Muthukumaran, V. Orsat, T.R. Bajgai, and G.S. V. Raghavan Chapter 5. Pulsed Electric Fields: A Review on Design, S. Alkhafaji and M. Farid Chapter 6. Ultrasound Effect on Food Processing, J. Salazar, J.A. Chávez, A. Turó, and M.J. García-Hernández Chapter 7. Ultrasound Processing: Rheological and Functional Properties of Food, K. Muthukumarappan, B.K. Tiwari, C.P. O’Donnell, and P.J. Cullen Chapter 8. Effect of Irradiation on Food Texture and Rheology, P. Bhattacharjee and R.S. Singhal Chapter 9. Ozone and CO2 Processing: Rheological and Functional Properties of Food, K. Muthukumarappan, B.K. Tiwari, C.P. O’Donnell, and P.J. Cullen Chapter 10. Gelation and Thickening with Globular Proteins at Low Temperatures, R. Mercade-Prieto and S. Gunasekaran Chapter 11. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Biological Glasses, S. Kasapis Chapter 12. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties, J. Tattiyakul and M.A. Rao Chapter 13. Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins, J. Ahmed Chapter 14. High-Pressure Treatment Effects on Food Proteins of Animal Origin, P.A. Alvarez, H.S. Ramaswamy, and A.A. Ismail Chapter 15. Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions, Y. Liu, W. Zhou and D. Young Chapter 16. Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables, N.K. Rastogi Chapter 17. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods, S. Zhu and H.S. Ramaswamy Chapter 18. Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies, A.V. Cardello and A.O. Wright Chapter 19. Novel Techniques for the Processing of Soybeans, J.I. Boye and S.H. Rajamohamed Chapter 20. Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices, S. Alavi and S.S.H. Rizvi Chapter 21. Rheological Properties of Liquid Foods Processed in a Continuous-Flow High-Pressure Throttling System, R.K. Singh and L. Sivanandan Chapter 22. Food Frying: Modifying the Functional Properties of Batters, M. Ngadi and J. Xue Chapter 23. Allergenicity of Food and Impact of Processing, A. Lopata Index
520			_aRapid 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.
650			_aFood
650			_aProcessing
650			_aRheological
650			_aProperties
650			_aFunctional
700			_aRamaswamy, Hosahalli S. _aKasapis, Stefan. _aBoye, Joyce I.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK