Alper Gueven,
Zeynep Hicsasmaz
Springer New York
2013e druk, 2013
9781461473534
Pore Structure in Food
Simulation, Measurement and Applications
Specificaties
Paperback, 50 blz.
|
Engels
Springer New York |
2013e druk, 2013
ISBN13: 9781461473534
Rubricering
Onderdeel van serie
SpringerBriefs in Food, Health, and Nutrition
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
ISBN13:9781461473534
Taal:Engels
Bindwijze:paperback
Aantal pagina's:50
Uitgever:Springer New York
Druk:2013
Inhoudsopgave
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.