{"product_id":"novel-food-processing-jasim-ahmed-9781138115118","title":"Novel Food Processing: Effects on Rheological and Functional Properties","description":"\u003cp\u003eDuring the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate, changes in protein foods such as denaturation, and consider synergic effects of protein-starch components.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jasim Ahmed\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1138115118\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781138115118\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/16\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 510\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.94lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 7.00w x 1.03d","brand":"Jasim Ahmed","offers":[{"title":"Paperback","offer_id":48444015706367,"sku":"9781138115118","price":104.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_768aab81-9930-40b5-8434-b99f122595a6.jpg?v=1777209424","url":"https:\/\/www.whiterainbookhouse.com\/products\/novel-food-processing-jasim-ahmed-9781138115118","provider":"WR Book House","version":"1.0","type":"link"}