Understanding and Controlling the Microstructure of Complex Foods - Couverture rigide

Couverture rigide

ISBN 10 : 1420065734 ISBN 13 : 9781420065732

Editeur : CRC Press Inc, 2007

A propos du livre

Présentation de l'éditeur

With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.

Revue de presse

Of particular interest in the newer subjects are the chapters on computer simulation, water, self-assembly and lipid digestion. These are not usually considered in studies on food microstructure and gives the book much added value. The book is of obvious interest to scientists involved in the field of food functionality and they will find it useful., Food Science and Technology
...good overall structure., Food Science and Technology

À propos de cette édition

• Éditeur: CRC Press Inc
• Date d'édition: 2007
• ISBN 10: 1420065734
• ISBN 13: 9781420065732
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 772
• Éditeur: McClements David Julian