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![Stock image for Novel food processing. Effects on rheological and functional properties. Edited by Jasim Ahmed . [et al.]. for sale by Universitätsbuchhandlung Herta Hold GmbH](https://pictures.abebooks.com/isbn/9781420071191-uk-300.jpg)
Novel food processing. Effects on rheological and functional properties. Edited by Jasim Ahmed . [et al.].
Book 3 of 3: Electro-Technologies for Food Processing SeriesLanguage: English
Published by Boca Raton, Fla, CRC Press, c., 2010
ISBN 10: 142007119X ISBN 13: 9781420071191
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Association Member: GIAQ ILAB VDA
Seller rating 5 out of 5 stars
First Edition
1st ed. 1 online resource (512 p.). Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Electro-technologies for food processing series. Sprache: Englisch.
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Novel Food Processing: Effects On Rheological And Functional Properties
Language: English
Published by Crc Press, 2018
N.A. Condition: New. ISBN:9780815351320.
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Condition: As New. Unread book in perfect condition.
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Novel Food Processing : Effects on Rheological and Functional Properties
Book 3 of 3: Electro-Technologies for Food Processing SeriesSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Novel Food Processing : Effects on Rheological and Functional Properties
Book 3 of 3: Electro-Technologies for Food Processing SeriesSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
Book 3 of 3: Electro-Technologies for Food Processing SeriesSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 88.67
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
Book 3 of 3: Electro-Technologies for Food Processing SeriesLanguage: English
Published by CRC Press 2017-07-21, 2017
ISBN 10: 1138115118 ISBN 13: 9781138115118
Paperback. Condition: New.
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Novel Food Processing: Effects on Rheological and Functional Properties
Book 3 of 3: Electro-Technologies for Food Processing SeriesLanguage: English
Published by Taylor & Francis Ltd, 2017
ISBN 10: 1138115118 ISBN 13: 9781138115118
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Paperback. Condition: Brand New. 510 pages. 10.00x7.01x1.18 inches. In Stock.
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Condition: As New. Unread book in perfect condition.
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Novel Food Processing : Effects on Rheological Functional Properties
Book 3 of 3: Electro-Technologies for Food Processing SeriesSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 248.44
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Novel Food Processing : Effects on Rheological Functional Properties
Book 3 of 3: Electro-Technologies for Food Processing SeriesSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 251.01
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
Book 3 of 3: Electro-Technologies for Food Processing SeriesSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 263.06
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Hardcover. Condition: Brand New. 1st edition. 510 pages. 10.10x7.20x1.20 inches. In Stock.
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Unknown Binding. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Novel Food Processing: Effects on Rheological and Functional Properties
Book 3 of 3: Electro-Technologies for Food Processing SeriesLanguage: English
Published by Taylor & Francis Ltd, 2017
ISBN 10: 1138115118 ISBN 13: 9781138115118
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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Taschenbuch. Condition: Neu. Novel Food Processing | Effects on Rheological and Functional Properties | Jasim Ahmed (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2017 | CRC Press | EAN 9781138115118 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency 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 foods and changes in protein foods such as denaturation and consider the synergic effects of protein-starch components.
