Pore structure in food : simulation, measurement and applications

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Pore structure in food : simulation, measurement and applications

Gueven, Alper - Nama Orang; Hicsasmaz, Zeynep - Nama Orang;

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.

Ketersediaan

Perpustakaan Pusat E172

E172

Tersedia

Informasi Detail

Judul Seri: -
No. Panggil: E172
Penerbit: New York : Springer., 2013
Deskripsi Fisik: VIII, 50 lembar : il. warna
Bahasa: English
ISBN/ISSN: 9781461473541
Klasifikasi: NONE
Tipe Isi: text
Tipe Media: computer
Tipe Pembawa: online resource
Edisi: -
Subjek: Bioteknologi
Ilmu Pangan
Info Detail Spesifik: -
Pernyataan Tanggungjawab: Alper Gueven, Zeynep Hicsasmaz

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Lampiran Berkas

Pore structure in food : simulation, measurement and applications
https://doi.org/10.1007/978-1-4614-7354-1

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