Food Structure: Its Creation and Evaluation - Image 1

£185.00

Elsevier Food Structure: Its Creation and Evaluation

Name: Food Structure: Its Creation and Evaluation
Brand: Elsevier
Price: 185.0 GBP
Availability: InStock

Chemistry

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Description

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. Contents: The relevance of food structure; Mixed and filled gels; Gel structure of food biopolymers; The structure and stability of emulsions; Structure and properties of liquid and solid foams; The Polymer/water relationship; Polymer fracture; Structural stability of intermediate moisture foods; Collapse phenomena; Creation of fibrous structures by spinneretless spinning; Dry spinning of milk proteins; Protein extrusion; Reformed meat products; Surimi-based foods; Structured fat systems; Structured sugar systems; Elements of cereal product structure; Extrusion and co-extrusion of cereals; The evaluation of food structure by light microscopy; An electron microscopists view of foods; Small deformation measurements; Behaviour of foods in large deformation; The sensory-rheological interface; Evaluation of crispness; Beyond the texture profile; Oral perception of texture.

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 185573396X
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 01 December 1987
Listed Since: 08 December 2006

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Elsevier Food Structure: Its Creation and Evaluation

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