فرآوری نوین مواد غذایی: تاثیر بر خواص رئولوژیکی و عملکردی ۲۰۱۶
Novel Food Processing: Effects on Rheological and Functional Properties 2016

1. Front cover

2. Contents

3. Series Preface

4. Preface

5. Editors

6. Contributors

7. Chapter 1. Introduction and Plan of the Book

8. Chapter 2. Effect of Radio-Frequency Heating on Food

9. Chapter 3. Ohmic Heating Effects on Rheological and Functional Properties of Foods

10. Chapter 4. Effect of High Electric Field on Food Processing

11. Chapter 5. Pulsed Electric Fields: A Review on Design

12. Chapter 6. Effect of Ultrasound on Food Processing

13. Chapter 7. Ultrasound Processing: Rheological and Functional Properties of Food

14. Chapter 8. Effect of Irradiation on Food Texture and Rheology

15. Chapter 9. Ozone and Co2 Processing: Rheological and Functional Properties of Food

16. Chapter 10. Gelation and Thickening with Globular Proteins at Low Temperatures

17. Chapter 11. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses

18. Chapter 12. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties

19. Chapter 13. Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins

20. Chapter 14. High-Pressure Treatment Effects on Food Proteins of Animal Origin

21. Chapter 15. Functional Properties and Microstructure of High- Pressure-Processed Starches and Starch–Water Suspensions

22. Chapter 16. Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables

23. Chapter 17. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods

24. Chapter 18. Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies

25. Chapter 19. Novel Techniques for the Processing of Soybeans

26. Chapter 20. Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices

27. Chapter 21. Rheological Properties of Liquid Foods Processed in a Continuous-Flow High- Pressure Throttling System

28. Chapter 22. Food Frying: Modifying the Functional Properties of Batters

29. Chapter 23. Allergenicity of Food and Impact of Processing

30. Index

31. Back cover