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: | 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 |
Ejemplares similares
-
Handbook of food and bioprocess modeling techniques /
Publicado: (2007) -
Introduction to Food Process Engineering
por: Smith, P. G.
Publicado: (2011) -
Food Structure and Moisture Transfer A Modeling Approach /
por: Guillard, Valérie, et al.
Publicado: (2013) -
Chemical and Bioprocess Engineering Fundamental Concepts for First-Year Students /
por: Simpson, Ricardo, et al.
Publicado: (2013) -
Proteomics in Foods Principles and Applications /
Publicado: (2013)