ENGLISH

Microstructural Principles of Food Processing Engineering (Food Engineering Series)

By Jose Miguel Aguilera , David W. Stanley

Book information

Publisher
Springer
Year
1999
ISBN
0834212560, 9780834212565
Open Library ID
OL8190224M
Language
english
Format
PDF
Filesize
34 MB (35725930 bytes)
Edition
2nd
Pages
450\458
Orientation
yes
Scanned
yes
Time added
2011-08-31 04:54:40

Description

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.

Similar books