Cover Image

Understanding and controlling the microstructure of complex foods /

Show other versions (1)

Annotation

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	McClements, David Julian
Format:	eBook
Language:	English
Published:	Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2007.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Food > Composition. Food > Analysis. Food industry and trade. Food Analysis Aliments > Analyse. TECHNOLOGY & ENGINEERING > Food Science. Food > Analysis Food > Composition Food industry and trade Electronic books.
Online Access:	Connect to the full text of this electronic book

Similar Items

Hispanic foods : chemistry and bioactive compounds /
Published: (2012)

Molecules, microbes, and meals : the surprising science of food /
by: Kelly, Alan (Alan L.)
Published: (2020)

Understanding and controlling the microstructure of complex foods /
Published: (2007)

Reference module in food science /
Published: (2015)

Texture in food
Published: (2004)

Chemistry of food, food supplements, and food contact materials : from production to plate /
Published: (2014)

Food science : the biochemistry of food and nutrition /
by: Mehas, Kay Yockey
Published: (2002)

Food composition and analysis /
by: Aurand, Leonard W. (Leonard William)
Published: (1987)

Biochemistry of foods /
by: Eskin, N. A. M. (Neason Akivah Michael)
Published: (1990)

Food toxicants analysis : techniques, strategies, and developments /
Published: (2007)

Non-equilibrium states and glass transitions in foods : processing effects and product-specific implications /
Published: (2017)

Food science and human nutrition /
Published: (1992)

Taints and off-flavours in food /
Published: (2003)

Chemical contaminants and residues in food /
Published: (2012)

Food authenticity and traceability /
Published: (2003)

Introduction to the chemistry of food /
by: Zeece, Michael
Published: (2020)

Introduction to the chemistry of food /
by: Zeece, Michael
Published: (2020)

Food chemistry : the role of additives, preservatives and adulteration /
Published: (2022)

Chemical analysis of food : techniques and applications /
Published: (2020)

Newer methods of nutritional biochemistry. with applications and interpretations /
Published: (1967)

Handbook of food allergen detection and control /
Published: (2025)

Handbook of Food Structure Development
by: Goff, Douglas
Published: (2019)

Texture in food /
Published: (2003)

Chemical contaminants and residues in food /
Published: (2017)

Newer methods of nutritional biochemistry. with applications and interpretations /
Published: (1965)

Newer methods of nutritional biochemistry. with applications and interpretations /
Published: (1972)

Newer methods of nutritional biochemistry. with applications and interpretations /
Published: (1963)

Food texture and viscosity : concept and measurement /
by: Bourne, Malcolm C.
Published: (1982)

Food chemistry /
Published: (2012)

Food composition and analysis /
by: Aurand, Leonard W. (Leonard William)
Published: (1987)

Introductory food chemistry /
by: Garard, Ira Dufresne
Published: (1976)

Understanding and controlling the microstructure of complex foods /
Published: (2007)

Physical and chemical properties of food /
Published: (1986)

Food composition data : production, management and use /
by: Greenfield, Heather
Published: (1992)

Ingredient interactions : effects on food quality /
Published: (1995)

Ingredient interactions : effects on food quality /
Published: (2006)

Food Microstructures : Microscopy, Measurement And Modelling.
by: Morris, V. J.
Published: (2013)

Food inspection and analysis, for the use of public analysts, health officers, sanitary chemists, and food economists,
by: Leach, Albert E. (Albert Ernest), 1864-1910
Published: (1920)

Ingredients extraction by physicochemical methods in food /
Published: (2017)

Volatile compounds in food /
Published: (1977)