With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.
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University of Massachusetts, Amherst, USA
Of particular interest in the newer subjects are the chapters on computer simulation, water, self-assembly and lipid digestion. These are not usually considered in studies on food microstructure and gives the book much added value. The book is of obvious interest to scientists involved in the field of food functionality and they will find it useful., Food Science and Technology
...good overall structure., Food Science and Technology
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Hardcover. 772 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. 9781420065732 Sprache: Englisch Gewicht in Gramm: 1200. Seller Inventory # 2193947
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Seller: Antiquariat Bookfarm, Löbnitz, Germany
8°, Hardcover. 772 S. Ehemaliges Bibliotheksexemplar mit entsprechenden Stempeln und Signaturen. Leichte Lagerspuren. Einband etwas berieben und mit kleineren Randläsuren. Dem Alter entsprechend sehr guter (ungelesener) Erhaltungszustand. 9781420065732 Sprache: Englisch Gewicht in Gramm: 1290. Seller Inventory # 1537989
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