Buch, Englisch, Band 18, 516 Seiten, Format (B × H): 161 mm x 241 mm, Gewicht: 940 g
Buch, Englisch, Band 18, 516 Seiten, Format (B × H): 161 mm x 241 mm, Gewicht: 940 g
Reihe: Food Chemistry, Function and Analysis
ISBN: 978-1-78801-216-4
Verlag: RSC Publishing
Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Naturwissenschaften Chemie Analytische Chemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
The Role of Hydrocolloids in the Development of Food Structure; The Role of Proteins in the Development of Food Structure; Food Structure Development in Emulsion Systems; The Role of Bubbles in the Development of Food Structure; Food Structure Development in Oil and Fat Systems; Food Structure Development in Chocolate; Food Structure Development in Cereal and Snack Products; Food Structure Development for Rheological/Tribological Performance; Developing Food Structure for Mechanical Performance; Design Structures for Optimal Sensory Performance; The Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds; Food Structure Analysis Using Light and Confocal Microscopy; Food Structure Characterisation Using Small-angle Scattering Methods; Applications of Scanning Electron Microscopy and Atomic Force Microscopy to Food Structure Characterisation; Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules; Development of Food Structure via Sustainable Processing Systems; Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing; Development of Health Food Structures: Reduction of Sugar, Salt and Fat; Food Structure Development for Specific Population Groups