PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING

PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes...

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Bibliographic Details
Other Authors: Devahastin, Sakamon 1974- (edited)
Format: Book
Language:English
Published: Boca Raton, Florida CRC Press 2011
©2011
Series:Contemporary food engineering (Unnumbered)
Subjects:
Food > Composition
Food > Analysis
Food > Microbiology
Online Access:Click Here to View Status and Holdings.
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Description
Summary:Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.
Physical Description:xviii, 363 pages illustrations 25 cm
Bibliography:Includes bibliographical references and index
ISBN:1420082418
9781420082418

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