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Titolo: |
Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light
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Pubblicazione: | West Sussex, England : , : John Wiley & Sons, , 2014 |
©2014 | |
Edizione: | First edition. |
Descrizione fisica: | 1 online resource (667 pages) : illustrations |
Disciplina: | 664/.072 |
Soggetto topico: | Food texture |
Classificazione: | TEC012000 |
Persona (resp. second.): | LightJoseph |
DarYadunandan | |
Note generali: | Bibliographic Level Mode of Issuance: Monograph |
Nota di bibliografia: | Includes bibliographical references and index. |
Sommario/riassunto: | "Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- |
Titolo autorizzato: | Food texture design and optimization ![]() |
ISBN: | 1-5231-1018-X |
1-118-76599-0 | |
1-118-76561-3 | |
1-118-76612-1 | |
Formato: | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910208817103321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |