Microstructural Principles of Food Processing and Engineering (Food Engineering Series) - Hardcover

Aguilera, José Miguel; Stanley, David W.

 
9780834212565: Microstructural Principles of Food Processing and Engineering (Food Engineering Series)
Hardcover
ISBN 10: 0834212560 ISBN 13: 9780834212565
Publisher: Springer, 1999

Synopsis

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.



"synopsis" may belong to another edition of this title.

Synopsis

Aguilera (chemical and food engineering, Universidad Cat=lica de Chile, Santiago) and Stanley (retired, U. of Guelph, Canada) describe an approach to food science that is gaining acceptance as scientists increasing attribute properties and phenomena occurring in foods to roots at the microstructural level. They contend that combining microscopy wit

"About this title" may belong to another edition of this title.

Publisher
Springer
Publication date
1999
Language
English
ISBN 10 
0834212560
ISBN 13 
9780834212565
Binding
Hardcover
Edition number
2
Number of pages
446

Other Popular Editions of the Same Title

9781851664214: Microstructural Principles of Food Processing and Engineering (Elsevier Applied Food Science Series)

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ISBN 10:  1851664211 ISBN 13:  9781851664214
Publisher: Elsevier Applied Science, 1990
Hardcover