Pore Structure in Food Simulation, Measurement and Applications
Titre:
Pore Structure in Food Simulation, Measurement and Applications
ISBN (Numéro international normalisé des livres):
9781461473541
Auteur personnel:
Edition:
1st ed. 2013.
PRODUCTION_INFO:
New York, NY : Springer New York : Imprint: Springer, 2013.
Description physique:
VIII, 50 p. 8 illus. online resource.
Collections:
SpringerBriefs in Food, Health, and Nutrition,
Table des matières:
Introduction -- Quantitative Measurement of the Pore Structure -- Pore Structure and Texture -- Simulation of the Pore Structure of Food Materials -- Applications of the Pore Network Model to Food Systems -- Conclusions -- References. .
Extrait:
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. .
Auteur ajouté:
Auteur collectif ajouté:
Langue:
Anglais