Food Materials Science : Principles and Practice
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding...
Zapisane w:
| 1. autor: | |
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| Kolejni autorzy: | |
| Format: | Livre numérique |
| Język: | Anglais |
| Wydane: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Seria: | Food Engineering Series
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| Dostęp online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Komentarz: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Eukaryotic chromosomes, structural and functional aspects, editors R.C. Sobti, G. Obe, 1991, Berlin, Springer-Verlag, Narosa Pub. House, 1 volume (XII-295 pages), 81-8519812-8 • Food materials science, principles and practice, Jose Miguel Aguilea, Peter J. Lillford, editors, 2007, New York, Springer, 1 vol. (x-616 p.), Food engineering series, 978-0-387-71946-7 • Food Materials Science, Texte imprimé, 9781461498285 |
Spis treści:
- Fundamentals
- Why Food Materials Science?
- The Composite Structure of Biological Tissue Used for Food
- Food Polymers
- The Crystalline State
- The Glassy State
- Rubber Elasticity and Wheat Gluten Proteins
- State Diagrams of Food Materials
- Nanotechnology in Food Materials Research
- Assembly of Structures in Foods
- Solid Food Foams
- Probing Food Structure
- Structuring Operations
- Structure Property Relationships in Foods
- Structuring Water by Gelation
- Bubble-Containing Foods
- Emulsions: Principles and Preparation
- Processing of Food Powders
- Fat Crystal Networks
- Extrusion
- Polyphasic Food Systems
- Structuring Dairy Products by Means of Processing and Matrix Design
- Structured Cereal Products
- Structured Meat Products
- Structured Chocolate Products
- Edible Moisture Barriers for Food Product Stabilization
- Encapsulation of Bioactives.