Novel Food Processing
Effects on Rheological and Functional Properties
Rapid 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…
Mehr
CHF 81.90
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Ramaswamy, Hosahalli S. (Hrsg.) / Kasapis, Stefan (Hrsg.) / Boye, Joyce I. (Hrsg.)
- ISBN: 978-1-4200-7122-1
- EAN: 9781420071221
- Produktnummer: 18422694
- Verlag: Taylor & Francis Ltd.
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 510 S.
- Plattform: PDF
- Masse: 12'854 KB
11 weitere Werke von Jasim (Hrsg.) Ahmed:
Bewertungen
Anmelden