Texture in Food: Volume 1: Semi-Solid Foods. Questo articolo non è disponibile.
Lingua: inglese
Editore: CRC Press, 2003
Serie: Libro 13 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Ancien livre de bibliothèque avec équipements. Edition 2003. Tome 1. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2003. Volume 1. Ammareal gives back up to 15% of this item's net price to charity organizations.
Codice articolo G-100-405
- Titolo
- Texture in Food: Volume 1: Semi-Solid Foods
- Editore
- CRC Press
- Anno di pubblicazione
- 2003
- Condizione
- Très bon
- Rilegatura
- Hardcover
- Lingua
- inglese
- ISBN 10
- 0849317606
- ISBN 13
- 9780849317606
- Serie
- Libro 13 di 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Texture in Food: Volume 1: Semi-Solid Foods summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part 2 considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yogurt, spreads, ice cream, sauces and dressings.
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