{"product_id":"physicochemical-aspects-of-food-engineering-sakamon-devahastin-9781420082418","title":"Physicochemical Aspects of Food Engineering and Processing","description":"\u003cp\u003ePhysical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, \u003cstrong\u003ePhysicochemical Aspects of Food Engineering and Processing\u003c\/strong\u003e describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWritten by Physicochemical Experts in Food Engineering \u0026amp; Processing\u003c\/strong\u003e \u003cbr\u003ePart I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePhysicochemical Aspects of Food Engineering and Processing\u003c\/strong\u003e covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sakamon Devahastin\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1420082418\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781420082418\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/13\/2010\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 382\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.30w x 0.90d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eScitech Book News\u003c\/i\u003e 12\/01\/2010 pg. 179","brand":"Sakamon Devahastin","offers":[{"title":"Hardcover","offer_id":48113500750079,"sku":"9781420082418","price":290.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_211f466b-09c3-4fcc-bfc9-81c7e9f89c79.jpg?v=1769615439","url":"https:\/\/www.whiterainbookhouse.com\/products\/physicochemical-aspects-of-food-engineering-sakamon-devahastin-9781420082418","provider":"WR Book House","version":"1.0","type":"link"}