Food microstructure and its relationship with quality and stability / / edited by Sakamon Devahastin
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| Titolo: |
Food microstructure and its relationship with quality and stability / / edited by Sakamon Devahastin
|
| Pubblicazione: | Duxford, England : , : Woodhead Publishing, , 2018 |
| ©2018 | |
| Descrizione fisica: | 1 online resource (301 pages) : illustrations (some color) |
| Disciplina: | 664.001579 |
| Soggetto topico: | Food - Microbiology |
| Food - Quality | |
| Persona (resp. second.): | DevahastinSakamon |
| Nota di bibliografia: | Includes bibliographical references at the end of each chapters and index. |
| Nota di contenuto: | 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. |
| Titolo autorizzato: | Food microstructure and its relationship with quality and stability |
| ISBN: | 0-08-101766-9 |
| 0-08-100764-7 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910583498303321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Woodhead Publishing in food science, technology, and nutrition.