Physicochemical Aspects of Food Engineering and Processing
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Published By CRC Press

9780429143106

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Chapter 10Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-18 ◽

2010 ◽

pp. 325-344

Keyword(s):

Physicochemical Changes ◽

Red Meats ◽

Processing Steps

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Chapter 3Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-10 ◽

2010 ◽

pp. 87-102

Keyword(s):

Thermal Processing ◽

Microwave Assisted ◽

Property Changes

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Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-13 ◽

2010 ◽

pp. 195-236

Keyword(s):

Physicochemical Property ◽

Electric Field ◽

Pulsed Electric Field ◽

Safety Issues ◽

Property Changes

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Chapter 2Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-9 ◽

2010 ◽

pp. 59-86 ◽

Cited By ~ 1

Keyword(s):

Process Parameters ◽

Evaluation Techniques

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Physicochemical Changes of Foods during Freezing and Thawing

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-14 ◽

2010 ◽

pp. 237-272 ◽

Cited By ~ 1

Keyword(s):

Freezing And Thawing ◽

Physicochemical Changes

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Effect of Microencapsulation on Food Flavors and Their Releases

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-8 ◽

2010 ◽

pp. 21-58

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Chapter 9Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-17 ◽

2010 ◽

pp. 301-324

Keyword(s):

Frozen Storage ◽

Quality Changes

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Structural Changes of Multiphase Food Systems Generated by Proteins

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-16 ◽

2010 ◽

pp. 275-300

Keyword(s):

Food Systems ◽

Structural Changes

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Chapter 5Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-12 ◽

2010 ◽

pp. 123-194 ◽

Cited By ~ 5

Keyword(s):

High Pressure ◽

Food Processing ◽

Physicochemical Changes

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Chapter 4Effect of Processing on Microbial Growth and Inactivation in Foods

Physicochemical Aspects of Food Engineering and Processing ◽

10.1201/9781420082425-11 ◽

2010 ◽

pp. 103-122 ◽

Cited By ~ 1

Keyword(s):

Microbial Growth

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Physicochemical Aspects of Food Engineering and ProcessingLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By CRC Press

Chapter 10Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats

Chapter 3Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing

Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing

Chapter 2Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters

Physicochemical Changes of Foods during Freezing and Thawing

Effect of Microencapsulation on Food Flavors and Their Releases

Chapter 9Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods

Structural Changes of Multiphase Food Systems Generated by Proteins

Chapter 5Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review

Chapter 4Effect of Processing on Microbial Growth and Inactivation in Foods

Physicochemical Aspects of Food Engineering and Processing
Latest Publications