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Handbook of food structure development /
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. Thi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Royal Society of Chemistry,
[2020]
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| Colección: | Food chemistry, function and analysis ;
no. 18. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- The Role of Hydrocolloids in the Development of Food Structure; The Role of Proteins in the Development of Food Structure; Food Structure Development in Emulsion Systems; Food Structure Development in Liquid and Solid Foam Systems; Food Structure Development in Oil and Fat Systems; Food Structure Development in Chocolate and Sugar-based Confectionery Systems; Food Structure Development in Cereal and Snack Products; Food Structure Development for Rheological/Tribological Performance; Developing Food Structure for Mechanical Performance; Developing Food Structures to Influence Sensory Perception; The Development of Food Structures for the Encapsulation and Delivery of Bioactive Components; Food Structure Development for Impact Upon Digestion; Food Structure Analysis Using Light Microscopy; Food Structure Characterisation Using Scattering Methods; Food Structure Characterisation Across Different Length Scales; Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development; Development of Food Structure via Sustainable Processing Systems: Reduction of Energy, Water and Waste; Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing; Development of Healthy Food Structures: Reduction of Sugar, Fat and Salt; Food Structure Development for Specific Population Groups