Infodoc : Sciences, Techniques et Culture

Chapter 1 Introduction and Plan of the Book
Chapter 2 Effect of Radio-Frequency Heating on Food
Chapter 3 Ohmic Heating Effects on Rheological and Functional Properties of Foods
Chapter 4 Effect of High Electric Field on Food Processing
Chapter 5 Pulsed Electric Fields: A Review on Design
Chapter 6 Effect of Ultrasound on Food Processing
Chapter 7 Ultrasound Processing: Rheological and Functional Properties of Food
Chapter 8 Effect of Irradia[...]

Chapter 1 Introduction and Plan of the Book
Chapter 2 Effect of Radio-Frequency Heating on Food
Chapter 3 Ohmic Heating Effects on Rheological and Functional Properties of Foods
Chapter 4 Effect of High Electric Field on Food Processing
Chapter 5 Pulsed Electric Fields: A Review on Design
Chapter 6 Effect of Ultrasound on Food Processing
Chapter 7 Ultrasound Processing: Rheological and Functional Properties of Food
Chapter 8 Effect of Irradiation on Food Texture and Rheology
Chapter 9 Ozone and CO2 Processing: Rheological and Functional Properties of Food
Chapter 10 Gelation and Thickening with Globular Proteins at Low Temperatures
Chapter 11 Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses
Chapter 12 Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties
Chapter 13 Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins
Chapter 14 High-Pressure Treatment Effects on Food Proteins of Animal Origin
Chapter 15 Functional Properties and Microstructure of High-Pressure-Processed Starches and Starch-Water Suspensions
Chapter 16 Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables
Chapter 17 Pressure-Shift Freezing Effects on Texture and Microstructure of Foods
Chapter 18 Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies
Chapter 19 Novel Techniques for the Processing of Soybeans
Chapter 20 Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices
Chapter 21 Rheological Properties of Liquid Foods Processed in a Continuous-Flow High-Pressure Throttling System
Chapter 22 Food Frying: Modifying the Functional Properties of Batters
Chapter 23 Allergenicity of Food and Impact of Processing