Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series) - Hardcover

Hardcover

ISBN 10: 142007119X ISBN 13: 9781420071191

Publisher: CRC Press, 2009

Synopsis

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 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.

About this title

About the Author

Hosahalli S. Ramaswamy, Jasim Ahmed, Stefan Kasapis, Joyce J. Boye

From the Back Cover

During the past decade, emerging 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 resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate, changes in protein foods such as denaturation, and consider synergic effects of protein-starch components.

Edition details

• Publisher: CRC Press
• Publication date: 2009
• Language: English
• ISBN 10: 142007119X
• ISBN 13: 9781420071191
• Binding: Hardcover
• Edition number: 1
• Number of pages: 510
• Editor: Ahmed Jasim, Ramaswamy Hosahalli S., Kasapis Stefan, Boye Joyce I.