Physicochemical Aspects of Food Engineering and Processing

ISBN: 9780367383732 出版年：2010 页码：374 CRC Press

PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES Effect of Microencapsulation on Food Flavors and Their Releases Takeshi Furuta, Apinan Soottitantawat, Tze Loon Neoh, and Hidefumi Yoshii Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters Akinbode A. Adedeji and Michael O. Ngadi Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing Arun Muthukumaran, Valerie Orsat, and G. S. Vijaya Raghavan Effect of Processing on Microbial Growth and Inactivation in Foods Naphaporn Chiewchan Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review Navin K. Rastogi Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing Malek Amiali, Michael O. Ngadi, Arun Muthukumaran, and G. S. Vijaya Raghavan Physicochemical Changes of Foods during Freezing and Thawing Adriana E. Delgado and Da-Wen Sun PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS Structural Changes of Multiphase Food Systems Generated by Proteins Parichat Hongsprabhas Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods Soottawat Benjakul and Wonnop Visessanguan Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats Bethany Uttaro Pet Foods and Their Physicochemical Properties as Affected by Processing Chalida Niamnuy and Sakamon Devahastin