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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

Gueven, Alper; Hicsasmaz, Zeynep

 
9781461473534: Pore Structure in Food: Simulation, Measurement and Applications (SpringerBriefs in Food, Health, and Nutrition)
Softcover
ISBN 10: 1461473535 ISBN 13: 9781461473534
Verlag: Springer, 2013

Inhaltsangabe

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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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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Verlag
Springer
Erscheinungsdatum
2013
Sprache
Englisch
ISBN 10 
1461473535
ISBN 13 
9781461473534
Einband
Taschenbuch
Anzahl der Seiten
58
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