It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant ...
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It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.
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Add this copy of Understanding and Controlling the Microstructure of to cart. $124.95, good condition, Sold by Salish Sea Books rated 4.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 2007 by Woodhead Publishing.
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Seller's Description:
Good+; Hardcover; Covers are clean and glossy with a few minor handling-marks; Unblemished textblock edges; Highlighting/notes to about 35 pages, otherwise text pages are all clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5"-9.75" tall); 2.8 lbs; Gray and tan covers with title in whiet lettering; 2007, Woodhead Publishing; 792 pages; "Understanding and Controlling the Microstructure of Complex Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition), " by D. Julian McClements.
Add this copy of Understanding and Controlling the Microstructure of to cart. $169.56, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 2007 by Woodhead Publishing Ltd.
Add this copy of Understanding and Controlling the Microstructure of to cart. $194.84, very good condition, Sold by Harry Righton rated 3.0 out of 5 stars, ships from Worcs, UNITED KINGDOM, published 2007 by Woodhead Publishing Ltd.
Add this copy of Understanding and Controlling the Microstructure of to cart. $222.34, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2007 by Woodhead Publishing.
