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Pore Structure in Food

Simulation, Measurement and Applications

Produktform: E-Buch Text Elektronisches Buch in proprietärem

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.   weiterlesen

Dieser Artikel gehört zu den folgenden Serien

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-1-4614-7354-1 / 978-1461473541 / 9781461473541

Verlag: Springer US

Erscheinungsdatum: 26.06.2013

Seiten: 50

Autor(en): Alper Gueven, Zeynep Hicsasmaz

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