close

Food Microstructure and Its Relationship with Quality and Stability

Devahastin · ISBN 9780081007648
Food Microstructure and Its Relationship with Quality and Stability | Zookal Textbooks | Zookal Textbooks
Print on Demand
Leaves '12-15' days after printing
NZ$244.95  Save NZ$28.08
NZ$216.87
-
+
Zookal account needed
Read online instantly with Zookal eReader
Access online & offline
NZ$236.95
Note: Subscribe and save discount does not apply to eTextbooks.
-
+
Publisher Made Simple Computing
Author(s) Devahastin
Edition 1
Published 3rd October 2017
Related course codes
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.
Translation missing: en.general.search.loading