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Food microstructure and its relation...

Devahastin, Sakamon,

Food microstructure and its relationship with quality and stability /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food microstructure and its relationship with quality and stability /edited by Sakamon Devahastin.
作者:	Devahastin, Sakamon,
面頁冊數:	1 online resource (xii, 283 pages).
標題:	FoodMicrobiology.
電子資源:	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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