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
Tabla de Contenidos:
  • 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.

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