{"product_id":"physicochemical-aspects-of-food-engineering-sakamon-devahastin-9780367383732","title":"Physicochemical Aspects of Food Engineering and Processing","description":"\u003cp\u003ePhysical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sakamon Devahastin\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 036738373X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780367383732\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/19\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 382\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.10w x 0.90d","brand":"Sakamon Devahastin","offers":[{"title":"Paperback","offer_id":48443369357567,"sku":"9780367383732","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_c9b690b1-b528-48a4-8cab-f02a20efbdae.jpg?v=1777205059","url":"https:\/\/www.whiterainbookhouse.com\/products\/physicochemical-aspects-of-food-engineering-sakamon-devahastin-9780367383732","provider":"WR Book House","version":"1.0","type":"link"}