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Food structure : its creation and evaluation /

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Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical proper...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Blanshard, J. M. V., Mitchell, J. R., Ph. D.
Format: eBook
Language:English
Published: London ; Boston : Butterworths, 1988.
Subjects:
Food texture.
Food > Sensory evaluation.
Aliments > Texture.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Sensory evaluation
Food texture
Aufsatzsammlung
Lebensmittel
Struktur
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hier.
Physical Description:1 online resource (ix, 504 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781483165318
1483165310