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...
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | Livre numérique |
| Langue: | Anglais |
| Publié: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Édition: | 1st ed. 2013. |
| Collection: | SpringerBriefs in Food, Health, and Nutrition
|
| Accès en ligne: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
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 |
Table des matières:
- 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