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- Publisher: Royal Society of Chemistry
- ISBN-10: 178801216X
- ISBN-13: 9781788012164
- Format: 16 x 23.6 x 3.3 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Handbook of Food Structure Development (e-book) (used book) | bookbook.eu
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Description
The most useful properties of food, ie those detected through sight, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides, in detail, the status of research on food structure and how this has developed through the interplay between processing routes and formulation elements. With world class and up-to-date contributions, it brings current knowledge on the subject together and points towards some exciting areas of research for the future. Every chemistry, chemical engineering, food processing and food and nutrition department needs to have a copy.
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- Publisher: Royal Society of Chemistry
- ISBN-10: 178801216X
- ISBN-13: 9781788012164
- Format: 16 x 23.6 x 3.3 cm, hardcover
- Language: English English
The most useful properties of food, ie those detected through sight, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides, in detail, the status of research on food structure and how this has developed through the interplay between processing routes and formulation elements. With world class and up-to-date contributions, it brings current knowledge on the subject together and points towards some exciting areas of research for the future. Every chemistry, chemical engineering, food processing and food and nutrition department needs to have a copy.
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