Pore Structure in Food : Simulation, Measurement and Applications
Language: English
Published by Springer 2013-06, 2013
Series: Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
- New
Seller: Chiron Media, Wallingford, United KingdomChiron Media
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- Title
- Pore Structure in Food : Simulation, Measurement and Applications
- Author
- Gueven, Alper
- Publisher
- Springer 2013-06
- Publication year
- 2013
- Condition
- New
- Binding
- PF
- Language
- English
- ISBN 10
- 1461473535
- ISBN 13
- 9781461473534
- Series
- Book 13 of 43: SpringerBriefs in Food, Health, and Nutrition
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.
"Synopsis" may belong to another edition of this title.
Chiron Media
Wallingford, United Kingdom
5-star seller
AbeBooks seller since August 2, 2010
Shipping rates from United Kingdom to U.S.A.
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| First item | US$ 20.75 | US$ 20.75 |
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WRAP Ltd
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