Pore Structure in Food: Simulation, Measurement and Applications (SpringerBriefs in Food, Health, and Nutrition) - Softcover
Buch 13 von 43: SpringerBriefs in Food, Health, and Nutrition
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The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.
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Pore Structure in Food: Simulation, Measurement and Applications
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Pore Structure in Food
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Springer New York, Springer US Jun 2013, 2013
ISBN 10: 1461473535
ISBN 13: 9781461473534
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Taschenbuch. Zustand: Neu. Neuware -The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. ¿Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 60 pp. Englisch. Artikel-Nr. 9781461473534
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Pore Structure in Food : Simulation, Measurement and Applications
Verlag:
Springer New York, Springer US, 2013
ISBN 10: 1461473535
ISBN 13: 9781461473534
Neu
Taschenbuch
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. Artikel-Nr. 9781461473534
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