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Pore Structure in Food Simulation, Measurement and Applications /

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Gueven, Alper (Autor), Hicsasmaz, Zeynep (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2013.
Edición:1st ed. 2013.
Colección:SpringerBriefs in Food, Health, and Nutrition,
Temas:
Acceso en línea:Texto Completo
Descripción
Sumario:The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.  .
Descripción Física:VIII, 50 p. 8 illus. online resource.
ISBN:9781461473541
ISSN:2197-5728