Pore structure in food : simulation, measurement and applications
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...
محفوظ في:
| المؤلفون الرئيسيون: | , |
|---|---|
| التنسيق: | Livre numérique |
| اللغة: | Anglais |
| منشور في: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| الطبعة: | 1st ed. 2013. |
| سلاسل: | SpringerBriefs in Food, Health, and Nutrition
|
| الوصول للمادة أونلاين: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| ملاحظة: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Pore Structure in Food, Texte imprimé, 9781461473534 • Pore Structure in Food, Texte imprimé, 9781461473558 |
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| 020 | |a 9781461473541 | ||
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| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 100 | 1 | |a Gueven, Alper. | |
| 245 | 1 | 0 | |a Pore structure in food : |b simulation, measurement and applications |c by Alper Gueven, Zeynep Hicsasmaz. |
| 250 | |a 1st ed. 2013. | ||
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 490 | 0 | |a SpringerBriefs in Food, Health, and Nutrition |x 2197-5728 | |
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a 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 | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a 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. | ||
| 700 | 1 | |a Hicsasmaz, Zeynep. |4 aut | |
| 776 | 0 | |t Pore Structure in Food |b Texte imprimé |z 9781461473534 | |
| 776 | 0 | |t Pore Structure in Food |b Texte imprimé |z 9781461473558 | |
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| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-ZDZVRJXD-9 |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:747831483 |u https://ezproxy.univ-orleans.fr/login?url=https://dx.doi.org/10.1007/978-1-4614-7354-1 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:75084888X |u https://ezproxy.insa-cvl.fr/login?qurl=https://dx.doi.org/10.1007/978-1-4614-7354-1 |z Accès INSA CVL | |
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