Food Microstructure and Its Relationship with Quality and Stability

Szerző: Sakamon Devahastin

Nyelv:

Kötés: Kemény kötésű

Kiadó: Elsevier Science & Technology

Elérhetőség: Kiadói készleten rendelésre

Küldés 28-34 napon belül

67 252 Ft

Food Microstructure and Its Relationship with Quality and Stability: Fundamentals and Recent Advance...

Információk a könyvről

Szerző

Sakamon Devahastin

Nyelv

Angol

Kötés

Könyv - Kemény kötésű

Kiadva

2017

oldal

300

EAN

9780081007648

ISBN

0081007647

Enbook ID

15378647

Kiadó

Elsevier Science & Technology

Súly

622

Méretek

236 x 159 x 23

Teljes leírás

Food Microstructure and Its Relationship with Quality and Stability: Fundamentals and Recent Advances is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book is divided into two main parts. The first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability will also be outlined. The second part of the book consists of various chapters devoting to microstructures, constituents and their relationship with quality, functionality and stability of selected foods for example food hydrocolloids, frozen seafood, dried foods, extruded products and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation and stability as well as food developers and processors. Brings together leading experts from around the world, to provide the latest information in a topic essential to the quality of food productsIncludes dedicated chapters covering the microstructure of specific products and its relationship to the quality and stability making this book ideal for those working in industryProvides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing and engineering

Érdekelheti

Azok a vásárlók, akik ezt a könyvet megvásárolták, a következőket is megvásárolták

Leggyakrabban keresett

Categories

Authors

Publishers

Termékek

Termékek

Leggyakrabban keresett

Categories

Authors

Publishers

Termékek

Termékek

Food Microstructure and Its Relationship with Quality and Stability

Információk a könyvről

Teljes leírás

Érdekelheti

Azok a vásárlók, akik ezt a könyvet megvásárolták, a következőket is megvásárolták