Microstructural Principles of Food Processing Engineering (Food Engineering Series)

José Miguel Aguilera/ David W. Stanley

ISBN 10: 0834212560 / ISBN 13: 9780834212565

Published by Springer, 1999

About this Item

2nd sub edition. 432 pages. 10.50x7.75x1.25 inches. In Stock.

Seller Inventory # x-0834212560

Bibliographic Details

• Title: Microstructural Principles of Food Processing Engineering (Food Engineering Series)
• Publisher: Springer
• Publication Date: 1999
• Language: English
• ISBN 10: 0834212560
• ISBN 13: 9780834212565
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Brand New
• Weight: 1.16 kilograms

About this title

Synopsis

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.