Novel Food Processing Effects on Rheological and Functional Properties
Introduction and Plan of the Book, J. Ahmed, H.S. Ramaswamy, S. Kasapis, and J.I. Boye Effect of Radio Frequency Heating on Food, V. Orsat Ohmic Heating Effects on Rheological and Functional Properties of Foods, M. Marcotte, H.S. Ramaswamy, Y. Karimi Zindashty, and M.R. Zareifard Effect of High Electric Field on Food Processing, A. Muthukumaran, V. Orsat, T.R. Bajgai, and G.S. V. Raghavan Pulsed Electric Fields: A Review on Design, S. Alkhafaji and M. Farid Ultrasound Effect on Food Processing, J. Salazar, J.A. Chavez, A. Turo, and M.J. Garcia Hernandez Ultrasound Processing: Rheological and Functional Properties of Food, K. Muthukumarappan, B.K. Tiwari, C.P. O'Donnell, and P.J. Cullen Effect of Irradiation on Food Texture and Rheology, P. Bhattacharjee and R.S. Singhal Ozone and CO2 Processing: Rheological and Functional Properties of Food, K. Muthukumarappan, B.K. Tiwari, C.P. O'Donnell, and P.J. Cullen Gelation and Thickening with Globular Proteins at Low Temperatures, R. Mercade Prieto and S. Gunasekaran Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Biological Glasses, S. Kasapis Effect of High Pressure and Ultrasonic Processing of Foods on Rheological Properties, J. Tattiyakul and M.A. Rao Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins, J. Ahmed High Pressure Treatment Effects on Food Proteins of Animal Origin, P.A. Alvarez, H.S. Ramaswamy, and A.A. Ismail Functional Properties and Microstructure of High Pressure Processed Starches and Starch Water Suspensions, Y. Liu, W. Zhou and D. Young Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables, N.K. Rastogi Pressure Shift Freezing Effects on Texture and Microstructure of Foods, S. Zhu and H.S. Ramaswamy Issues and Methods in Consumer Led Development of Foods Processed by Innovative Technologies, A.V. Cardello and A.O. Wright Novel Techniques for the Processing of Soybeans, J.I. Boye and S.H. Rajamohamed Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch Based Matrices, S. Alavi and S.S.H. Rizvi Rheological Properties of Liquid Foods Processed in a Continuous Flow High Pressure Throttling System, R.K. Singh and L. Sivanandan Food Frying: Modifying the Functional Properties of Batters, M. Ngadi and J. Xue Allergenicity of Food and Impact of Processing, A. Lopata Index