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Microstructural Principles of Food Processing and Engineering
José Miguel AguileraDavid W. Stanley
出版Springer Science & Business Media, 1999-09-30
主題Cooking / Methods / Canning & PreservingTechnology & Engineering / Chemical & BiochemicalTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Food Packaging & Processing
ISBN08342125609780834212565
URLhttp://books.google.com.hk/books?id=nIeJiL_dLeQC&hl=&source=gbs_api
EBookSAMPLE
註釋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.