02801nam 2200445 450 991058349830332120181024114631.00-08-101766-90-08-100764-7(CKB)4100000000589548(MiAaPQ)EBC5085055(PPN)226415112(EXLCZ)99410000000058954820171028h20182018 uy 0engurcnu||||||||rdacontentrdamediardacarrierFood microstructure and its relationship with quality and stability /edited by Sakamon DevahastinDuxford, England :Woodhead Publishing,2018.©20181 online resource (301 pages) illustrations (some color)Woodhead Publishing Series in Food Science, Technology and NutritionIncludes bibliographical references at the end of each chapters and index.Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability. Measurement and visualization of food microstructure: Fundamentals and recent advances ; Microstructure, composition and their relationship with molecular mobility, food quality and stability ; Food microstructure as affected by processing and its effect on processed food quality and stability ; Engineered food microstructure for enhanced quality and stability -- Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products. Microstructure and its relationship to controlled release behavior of different vehicles ; Microstructure, constituents and their relationship with stability of food hydrocolloids ; Microstructural changes and their relationship to quality and stability of frozen foods ; Microstructure and its relationship to quality and storage stability of dried foods ; Microstructure and its relationship to quality and storage stability of extruded products ; Microstructure, constituents and their relationship with quality and functionality of dietary fibers ; Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products ; Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability.Woodhead Publishing in food science, technology, and nutrition.FoodMicrobiologyFoodQualityFoodMicrobiology.FoodQuality.664.001579Devahastin SakamonMiAaPQMiAaPQMiAaPQBOOK9910583498303321Food microstructure and its relationship with quality and stability2157087UNINA