José Miguel Aguilera,
David W. Stanley
Microstructural Principles of Food Processing and Engineering
Gebonden Engels 1999 2e druk 9780834212565Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Specificaties
ISBN13:9780834212565
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:432
Uitgever:Springer US
Druk:2
Serie:Food Engineering Series
Lezersrecensies
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Inhoudsopgave
Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach
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