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Pore Structure in Food: Simulation, Measurement and Applications: SpringerBriefs in Food, Health, and Nutrition

Autor Alper Gueven, Zeynep Hicsasmaz
en Limba Engleză Paperback – 27 iun 2013
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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Specificații

ISBN-13: 9781461473534
ISBN-10: 1461473535
Pagini: 60
Ilustrații: VIII, 50 p. 8 illus.
Dimensiuni: 155 x 235 x 3 mm
Greutate: 0.1 kg
Ediția:2013
Editura: Springer
Colecția Springer
Seria SpringerBriefs in Food, Health, and Nutrition

Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

Introduction.- Quantitative Measurement of the Pore Structure.- Pore Structure and Texture.- Simulation of the Pore Structure of Food Materials.- Applications of the Pore Network Model to Food Systems.- Conclusions.- References.

Caracteristici

Includes supplementary material: sn.pub/extras