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 |
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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 |
Tabla de Contenidos:
- 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. .