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Author:   Jorge E. Lozano ,  Cristina Anon ,  Gustavo V. Barbosa-Canovas ,  Efren Parada-Arias
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367398538

ISBN 10:   0367398532
Pages:   372
Publication Date:   11 September 2019
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

PART 1: PHYSICAL AND SENSORY PROPERTIES. Structure-Property Relationships in Foods. Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions. Correlation Between Physico-Chemical and Sensory Data. Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods. Sensory and Instrumental Measures of Viscosity. Food Composites. Thermal Properties and State Diagrams of Fruits and Vegetables by DSC. A Thermorheological Model of Corn Starch Dispersion During Gelatinization. Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of Wheat Flour. PART 2: ADVANCES IN FOOD PROCESSING. Ultrafiltration of Apple Juice. Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs. Vacuum Impregnation in Fruit Processing. Engineering Trends in Food Freezing. Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical Determinations. Minimal Processing of Fruits and Vegetables. Minimal Preservation of Fruits. A Review of Nonthermal Technologies. Minimally Processed Foods with High Hydrostatic Pressure. PART 3: CURRENT TOPICS IN FOOD ENGINEERING. Biocatalysts for the Food Industry. Enzymatic Synthesis of Food Additives. Plastic Materials for Modified Atmosphere Packaging. Gelation of Soybean Proteins at Acidic pH.

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Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas

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