Livraria | SAC (11) 3256-0577 | LOJA (11) 3256-0577 | Whatsapp (11) 9824-50290 | E-mail freebook@freebook.com.br

Understanding and Controlling the Microstructure of Complex Foods

Mais informações

Por: R$ 1.278,00 Em 2x de: R$ 639,00 No boleto: R$ 1.278,00

Comprar
Data Lançamento:
06/02/2015
Prazo de entrega de 70 dias
Consulte aqui o valor do frete e prazo de entrega do produto
Opção de parcelamento via cartão de crédito
  • 1x de R$ 1.278,00 sem juros
  • 2x de R$ 639,00 sem juros
Avalie:

Sinopse

It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.<br><br>Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties ofspecific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.<br><br>Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.<ul><li>Reviews the current understanding of significant aspects of food structure and methods for its control</li><li>Focuses on the fundamental structural elementspresent in foods such as proteins and fats and the forces that hold them together</li><li>Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials</li></ul>

Ficha técnica

Código de barras:
9781845691516
Dimensões:
25.00cm x 19.00cm x 1.00cm
Marca:
Woodhead Publishing Limited
Idioma:
Inglês
ISBN13:
9781845691516
Número de páginas:
792
Peso:
2.000 kg
Ano de publicação:
2015
Encadernação:
Capa Dura