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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Edición: | 1st ed. 2013. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 001 | 978-1-4614-7354-1 | ||
| 003 | DE-He213 | ||
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| 008 | 130628s2013 xxu| s |||| 0|eng d | ||
| 020 | |a 9781461473541 |9 978-1-4614-7354-1 | ||
| 024 | 7 | |a 10.1007/978-1-4614-7354-1 |2 doi | |
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| 100 | 1 | |a Gueven, Alper. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Pore Structure in Food |h [electronic resource] : |b Simulation, Measurement and Applications / |c by Alper Gueven, Zeynep Hicsasmaz. |
| 250 | |a 1st ed. 2013. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Springer, |c 2013. | |
| 300 | |a VIII, 50 p. 8 illus. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 505 | 0 | |a Introduction -- Quantitative Measurement of the Pore Structure -- Pore Structure and Texture -- Simulation of the Pore Structure of Food Materials -- Applications of the Pore Network Model to Food Systems -- Conclusions -- References. . | |
| 520 | |a 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. . | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 0 | |a Mathematical models. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Biotechnology. |
| 650 | 2 | 4 | |a Mathematical Modeling and Industrial Mathematics. |
| 700 | 1 | |a Hicsasmaz, Zeynep. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
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| 776 | 0 | 8 | |i Printed edition: |z 9781461473534 |
| 776 | 0 | 8 | |i Printed edition: |z 9781461473558 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
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| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||