Pore Structure in Food
Simulation, Measurement and Applications
-
- 42,99 €
-
- 42,99 €
Descrição da editora
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.
Outros livros desta série
Energy Use in Global Food Production
2015
Advances in Food Applications for High Pressure Processing Technology
2023
Starch-based Nanomaterials
2020
Banana Ripening
2019
Food Products Evolution: Innovation Drivers and Market Trends
2019
Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
2017