Food structure : its creation and evaluation /

Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical proper...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Blanshard, J. M. V., Mitchell, J. R., Ph. D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London ; Boston : Butterworths, 1988.
Temas:
Food texture.
Food > Sensory evaluation.
Aliments > Texture.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Sensory evaluation
Food texture
Aufsatzsammlung
Lebensmittel
Struktur
Acceso en línea:Texto completo
Descripción
Sumario:Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hier.
Descripción Física:1 online resource (ix, 504 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781483165318
1483165310

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