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Food materials science : principles and practice /
Explores the science and procedure behind the materials in foods that impart their desirable properties. This title explains those physicochemical aspects that intervene in the organization of food components from the molecular level to final products, and the methods used to probe foods at differen...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Springer,
2007.
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| Colección: | Food engineering series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Matter; Why Food Materials Science?; The Composite Structure of Biological Tissue Used for Food; Food Polymers; The Crystalline State; The Glassy State; Rubber Elasticity and Wheat Gluten Proteins; State Diagrams of Food Materials; Nanotechnology in Food Materials Research; Assembly of Structures in Foods; Solid Food Foams; Probing Food Structure; Structure-Property Relationships in Foods; Structuring Water by Gelation; Bubble-Containing Foods; Emulsions: Principles and Preparation; Processing of Food Powders; Fat Crystal Networks; Extrusion.