Food Structure

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.

Food Structure

The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

More Books:

Food Structure
Language: en
Pages: 400
Authors: J. R. Mitchell, J. M. V. Blanshare
Categories: Science
Type: BOOK - Published: 1987-01-01 - Publisher: Woodhead Pub Limited

The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
Food Structure
Language: en
Pages: 514
Authors: J. M. V. Blanshard, J. R. Mitchell
Categories: Technology & Engineering
Type: BOOK - Published: 2016-07-29 - Publisher: Elsevier

Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their
Food Structure and Functionality
Language: en
Pages: 268
Authors: Charis Michel Galanakis
Categories: Technology & Engineering
Type: BOOK - Published: 2020-11-17 - Publisher: Academic Press

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
Handbook of Food Structure Development
Language: en
Pages: 498
Authors: Fotis Spyropoulos, Aris Lazidis, Ian Norton
Categories: Science
Type: BOOK - Published: 2019-10-31 - Publisher: Royal Society of Chemistry

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book
Food Structure and Moisture Transfer
Language: en
Pages: 60
Authors: Valérie Guillard, Claire Bourlieu, Nathalie Gontard
Categories: Technology & Engineering
Type: BOOK - Published: 2013-02-11 - Publisher: Springer Science & Business Media

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas