Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • 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
Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering

Stanley, David W.
Aguilera, José Miguel

Hardcover

Series: Food Engineering

Canning & PreservingTechnology & Engineering

ISBN10: 0834212560
ISBN13: 9780834212565
Publisher: Springer Nature
Published: Sep 30 1999
Pages: 432
Weight: 2.33
Height: 0.93 Width: 8.50 Depth: 11.00
Language: English
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

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