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Full Description
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.
Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.
New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.
Contents
Introduction and Plan of the Book. Effect of Radio-Frequency Heating on Food. Ohmic Heating Effects on Rheological and Functional Properties of Foods. Effect of High Electric Field on Food Processing. Pulsed Electric Fields: A Review on Design. Ultrasound Effect on Food Processing, J. Salazar. Ultrasound Processing: Rheological and Functional Properties of Food. Effect of Irradiation on Food Texture and Rheology. Ozone and CO2 Processing: Rheological and Functional Properties of Food. Gelation and Thickening with Globular Proteins at Low Temperatures. Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Biological Glasses. Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties. Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins. High-Pressure Treatment Effects on Food Proteins of Animal Origin. Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions. Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods. Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies. Novel Techniques for the Processing of Soybeans. Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices. Rheological Properties of Liquid Foods Processed in a Continuous-Flow High-Pressure Throttling System. Food Frying: Modifying the Functional Properties of Batters. Allergenicity of Food and Impact of Processing. Index.
