Food structure : its creation and evaluation : Symposium : 44th Easter school in agricultural science : Papers /

The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Mitchell, J. R., Ph. D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Woodhead Publishing Ltd, 1987.
Temas:
Food texture.
Food > Sensory evaluation.
Aliments > Texture.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo

MARC

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019 |a 871224737 
020 |a 9781845698348  |q (electronic bk.) 
020 |a 1845698347  |q (electronic bk.) 
035 |a (OCoLC)798341272  |z (OCoLC)871224737 
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245 0 0 |a Food structure :  |b its creation and evaluation : Symposium : 44th Easter school in agricultural science : Papers /  |c edited by J.R. Mitchell. 
260 |a Cambridge :  |b Woodhead Publishing Ltd,  |c 1987. 
300 |a 1 online resource (400 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
505 0 |a Mixed and filled gels-- Structure and stability of emulsions-- Solid and liquid foams-- Polymer/water relationship-- Structural stability of intermediate moisture foods-- Protein extrusion-- Reformed meat products-- Structured fat and sugar systems-- Cereal product structure. 
520 |a The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.  |b The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means. 
521 |a Undergraduate. 
650 0 |a Food texture. 
650 0 |a Food  |x Sensory evaluation. 
650 6 |a Aliments  |x Texture.  |0 (CaQQLa)201-0001968 
650 6 |a Aliments  |x Analyse sensorielle.  |0 (CaQQLa)201-0063168 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Food  |x Sensory evaluation.  |2 fast  |0 (OCoLC)fst00930607 
650 7 |a Food texture.  |2 fast  |0 (OCoLC)fst00931243 
700 1 |a Mitchell, J. R.,  |c Ph. D. 
776 0 8 |i Print version:  |a Mitchell, J.R.  |t Food Structure : Creation and Evaluation.  |d Burlington : Elsevier Science, �1987  |z 9781855733961 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9781855733961  |z Texto completo 

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