| 书目名称 | Food Materials Science |
| 副标题 | Principles and Pract |
| 编辑 | José Miguel Aguilera,Peter J. Lillford |
| 视频video | |
| 概述 | Great as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course.Will serve as a reference book for professionals i |
| 丛书名称 | Food Engineering Series |
| 图书封面 |  |
| 描述 | .Food Materials Science. provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference...The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry...Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstr |
| 出版日期 | Book 2008 |
| 关键词 | Gluten; chemistry; food engineering; food industry; food science; medicine; processing |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-0-387-71947-4 |
| isbn_softcover | 978-1-4614-9828-5 |
| isbn_ebook | 978-0-387-71947-4Series ISSN 1571-0297 Series E-ISSN 2628-8095 |
| issn_series | 1571-0297 |
| copyright | Springer-Verlag New York 2008 |
发表于 2025-3-21 17:47:31
