Food microstructure relationship quality (8 resultados)
Idioma: Inglés
Editorial: Elsevier 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 185,81
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Condición: New.
Idioma: Inglés
Editorial: Woodhead Pub Ltd 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 185,00
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Hardcover. Condición: Brand New. 283 pages. 9.00x6.00x0.75 inches. In Stock.
Idioma: Inglés
Editorial: Elsevier 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 203,51
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Condición: New.
Idioma: Inglés
Editorial: Elsevier 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 208,29
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Condición: New.
Idioma: Inglés
Editorial: Woodhead Publishing 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 226,20
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Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Idioma: Inglés
Editorial: Woodhead Publishing 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 164,16
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Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Elsevier Science Okt 2017 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 150,00
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 300 pp. Englisch.
Idioma: Inglés
Editorial: Elsevier Science 2017
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 253 de 301. Libro 253 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 165,99
Envío por EUR 63,08Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 cons…ists 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.
