Handbook of Food Structure Development

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  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2019
  • ISBN : 9781788012164
  • Page : 498 pages
  • Rating : 4.5/5 from 103 voters

Handbook of Food Structure Development Book PDF summary

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

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Handbook of Food Structure Development

Handbook of Food Structure Development
  • Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-10-31
  • ISBN : 9781788012164
DOWNLOAD BOOKHandbook of Food Structure Development

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a

Handbook of Food Powders

Handbook of Food Powders
  • Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
  • Publisher : Elsevier
  • Release Date : 2013-08-31
  • ISBN : 9780857098672
DOWNLOAD BOOKHandbook of Food Powders

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and

Handbook of Food Structure Development

Handbook of Food Structure Development
  • Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-10-17
  • ISBN : 9781788019057
DOWNLOAD BOOKHandbook of Food Structure Development

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a

Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3
  • Author : Romain Jeantet,Thomas Croguennec,G?rard Brule,Pierre Schuck
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-20
  • ISBN : 9781848219342
DOWNLOAD BOOKHandbook of Food Science and Technology 3

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into

Handbook of Milk Composition

Handbook of Milk Composition
  • Author : Gerard Meurant
  • Publisher : Elsevier
  • Release Date : 1995-10-23
  • ISBN : 9780080533117
DOWNLOAD BOOKHandbook of Milk Composition

This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants. * Reliable data on the composition

Handbook of Hydrocolloids

Handbook of Hydrocolloids
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Elsevier
  • Release Date : 2009-05-28
  • ISBN : 9781845695873
DOWNLOAD BOOKHandbook of Hydrocolloids

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food

Handbook of Food Proteins

Handbook of Food Proteins
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Elsevier
  • Release Date : 2011-09-09
  • ISBN : 9780857093639
DOWNLOAD BOOKHandbook of Food Proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • ISBN : 9781466507876
DOWNLOAD BOOKHandbook of Food Science, Technology, and Engineering - 4 Volume Set

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The