Physicochemical Aspects of Food Engineering and Processing

Physical 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. This book describes the effects of various processing technologies in different food processing situations.

• | Edited By: Sakamon Devahastin
• | Publisher: Taylor & Francis Inc
• | Publication Date: Aug 13, 2010
• | Country of Publication: United States
• | Number of Pages: 382 pages
• | Language: Unknown
• | Binding: Hardback
• | ISBN-10: 1420082418
• | ISBN-13: 9781420082418