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Food Structure Functionality (22 results)
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Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
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Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
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Condition: New. 1st ed. 2022 edition NO-PA16APR2015-KAP.
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Add to basketCondition: New. pp. 283.
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Condition: New.
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Condition: New. pp. 283.
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Condition: New. pp. 283.
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Food Structure and Functionality
Language: English
Published by Elsevier Science Publishing Co Inc, 2020
ISBN 10: 0128214538 ISBN 13: 9780128214534
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 174.16
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Food Structure and Functionality
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
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Condition: As New. Unread book in perfect condition.
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Food Structure and Functionality
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 194.90
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Food Structure and Functionality
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
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Add to basketPaperback. Condition: Brand New. 209 pages. 9.25x6.10x0.71 inches. In Stock.
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Condition: New. 1st ed. 2022 edition NO-PA16APR2015-KAP.
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US$ 207.27
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Add to basketCondition: New. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addres.
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Food Structure and Functionality
Language: English
Published by Elsevier Science Publishing Co Inc Nov 2020, 2020
ISBN 10: 0128214538 ISBN 13: 9780128214534
Taschenbuch. Condition: Neu. Neuware - Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
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Condition: new. Questo è un articolo print on demand.
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Add to basketPaperback. Condition: Brand New. 283 pages. 9.25x7.50x0.63 inches. In Stock. This item is printed on demand.
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Condition: New. PRINT ON DEMAND.
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