Food Structure - 1st Edition - ISBN: 9781855733961, 9781845698348

Food Structure

1st Edition

Creation and Evaluation

Editors: J. R. Mitchell J. M. V. Blanshard
eBook ISBN: 9781845698348
Hardcover ISBN: 9781855733961
Imprint: Woodhead Publishing
Published Date: 1st January 1987
Page Count: 400
Tax/VAT will be calculated at check-out Price includes VAT (GST)
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
25% off
25% off
25% off
25% off
25% off
20% off
20% off
230.00
161.00
161.00
161.00
161.00
161.00
184.00
184.00
185.00
129.50
129.50
129.50
129.50
129.50
148.00
148.00
305.00
228.75
228.75
228.75
228.75
228.75
244.00
244.00
Unavailable
Price includes VAT (GST)
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

Readership

Food scientists and technologists

Table of 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.

Details

No. of pages:
400
Language:
English
Copyright:
© Woodhead Publishing 1987
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698348
Hardcover ISBN:
9781855733961

About the Editor

J. R. Mitchell

J. M. V. Blanshard