Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light
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| Titolo: |
Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light
|
| 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 |
Serie:
IFT Press series.