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Food microstructure and its relation...

Devahastin, Sakamon,

Food microstructure and its relationship with quality and stability /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food microstructure and its relationship with quality and stability /edited by Sakamon Devahastin.
Author:	Devahastin, Sakamon,
Description:	1 online resource (xii, 283 pages).
Subject:	FoodMicrobiology.
Online resource:	https://www.sciencedirect.com/science/book/9780081007648
ISBN:	9780081017661$q(electronic bk.)

Food microstructure and its relationship with quality and stability /
Devahastin, Sakamon,

Food microstructure and its relationship with quality and stability /edited by Sakamon Devahastin. - 1 online resource (xii, 283 pages). - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

Includes bibliographical references and index.

Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability. Measurement and visualization of food microstructure: Fundamentals and recent advances ; Microstructure, composition and their relationship with molecular mobility, food quality and stability ; Food microstructure as affected by processing and its effect on processed food quality and stability ; Engineered food microstructure for enhanced quality and stability -- Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products. Microstructure and its relationship to controlled release behavior of different vehicles ; Microstructure, constituents and their relationship with stability of food hydrocolloids ; Microstructural changes and their relationship to quality and stability of frozen foods ; Microstructure and its relationship to quality and storage stability of dried foods ; Microstructure and its relationship to quality and storage stability of extruded products ; Microstructure, constituents and their relationship with quality and functionality of dietary fibers ; Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products ; Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability.

ISBN: 9780081017661$q(electronic bk.)Subjects--Topical Terms:

189083
Food
--Microbiology.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: QR115

Dewey Class. No.: 664.001/579

Food microstructure and its relationship with quality and stability /
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100 1 $a Devahastin, Sakamon, $e author. $3 839589
245 1 0 $a Food microstructure and its relationship with quality and stability / $c edited by Sakamon Devahastin.
264 1 $a Duxford, United Kingdom : $b Woodhead Publishing, $c 2018.
264 4 $c ©2018
300 $a 1 online resource (xii, 283 pages).
336 $a text $b txt $2 rdacontent
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490 1 $a Woodhead Publishing series in food science, technology and nutrition
504 $a Includes bibliographical references and index.
505 0 $a Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability. Measurement and visualization of food microstructure: Fundamentals and recent advances ; Microstructure, composition and their relationship with molecular mobility, food quality and stability ; Food microstructure as affected by processing and its effect on processed food quality and stability ; Engineered food microstructure for enhanced quality and stability -- Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products. Microstructure and its relationship to controlled release behavior of different vehicles ; Microstructure, constituents and their relationship with stability of food hydrocolloids ; Microstructural changes and their relationship to quality and stability of frozen foods ; Microstructure and its relationship to quality and storage stability of dried foods ; Microstructure and its relationship to quality and storage stability of extruded products ; Microstructure, constituents and their relationship with quality and functionality of dietary fibers ; Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products ; Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability.
650 0 $a Food $x Microbiology. $3 189083
650 0 $a Food $x Quality. $3 301216
655 4 $a Electronic books. $2 local. $3 214472
830 0 $a Woodhead Publishing in food science, technology, and nutrition. $3 619198
856 4 0 $u https://www.sciencedirect.com/science/book/9780081007648