Pore Structure in Food: Simulation, Measurement and Applications (SpringerBriefs in Food, Health, and Nutrition) - Softcover

Book 13 of 43: SpringerBriefs in Food, Health, and Nutrition

Gueven, Alper; Hicsasmaz, Zeynep

 
9781461473534: Pore Structure in Food: Simulation, Measurement and Applications (SpringerBriefs in Food, Health, and Nutrition)
Softcover
ISBN 10: 1461473535 ISBN 13: 9781461473534
Publisher: Springer, 2013

Synopsis

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.   ​

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

Publisher
Springer
Publication date
2013
Language
English
ISBN 10 
1461473535
ISBN 13 
9781461473534
Binding
Paperback
Number of pages
58

Other Popular Editions of the Same Title

9781461473541: Pore Structure in Food (Springerbriefs in Food, Health, and Nutrition)

Featured Edition

ISBN 10:  1461473543 ISBN 13:  9781461473541
Publisher: Not Avail, 2014
Softcover