Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Handbook of Food Structure Development

Handbook of Food Structure Development

Spyropoulos, Fotis
Lazidis, Aris
Norton, Ian

Hardcover

Series: Food Chemistry, Function and Analysis, Book 18

Technology & EngineeringChemistry

Currently unavailable to order

ISBN10: 178801216X
ISBN13: 9781788012164
Publisher: Royal Society of Chemistry
Published: Oct 31 2019
Pages: 498
Weight: 2.00
Height: 1.30 Width: 6.30 Depth: 9.30
Language: English
The most useful properties of food, ie those detected through sight, 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, in detail, the status of research on food structure and how this has developed through the interplay between processing routes and formulation elements. With world class and up-to-date contributions, it brings current knowledge on the subject together and points towards some exciting areas of research for the future. Every chemistry, chemical engineering, food processing and food and nutrition department needs to have a copy.

Also in

Technology & Engineering

View All