An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.Nottingham. England: Nottingham University Press. Harris, P. (1990). Food gels. London: Elsevier Applied Science. Hayter, A.L., Smith. A.C.. aamp; Richmond. P. ( 1986). The physical properties of extruded food foams. Journal of Materials Science.
|Title||:||Microstructural Principles of Food Processing and Engineering|
|Author||:||José Miguel Aguilera, David W. Stanley|
|Publisher||:||Springer Science & Business Media - 1999-09-30|