Handbook of Food Structure Development (eBook)

UK) Lazidis Aris (University of Birmingham, UK) Norton Ian (University of Birmingham, UK) Spyropoulos Fotis (University of Birmingham (Herausgeber)

eBook Download: EPUB

2019
498 Seiten
Royal Society of Chemistry (Verlag)
978-1-78801-905-7 (ISBN)

Infos

Edited and written by world class contributors, this book brings the literature up-to-date by detailing research on food structure and how it develops through the interplay between processing routes and formulation elements.

Inhalt

The Role of Hydrocolloids in the Development of Food Structure; The Role of Proteins in the Development of Food Structure; Food Structure Development in Emulsion Systems; The Role of Bubbles in the Development of Food Structure; Food Structure Development in Oil and Fat Systems; Food Structure Development in Chocolate; Food Structure Development in Cereal and Snack Products; Food Structure Development for Rheological/Tribological Performance; Developing Food Structure for Mechanical Performance; Design Structures for Optimal Sensory Performance; The Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds; Food Structure Analysis Using Light and Confocal Microscopy; Food Structure Characterisation Using Small-angle Scattering Methods; Applications of Scanning Electron Microscopy and Atomic Force Microscopy to Food Structure Characterisation; Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules; Development of Food Structure via Sustainable Processing Systems; Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing; Development of Health Food Structures: Reduction of Sugar, Salt and Fat; Food Structure Development for Specific Population Groups

Produkt-Details

• Erscheint lt. Verlag: 17.10.2019
• Reihe/Serie: ISSN
• Reihe/Serie: ISSN
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie ► Analytische Chemie
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft
• Schlagworte: alejandro • António • ARIS • Benjamin • Bettina • Bouhallab • bryony • Charalambides • Chen • della • Development • Douglas • Elliot • Euston • Food • Foster • Fotis • Fryer • g • Gary • Gerrard • Gilbert • Goff • Guy • Handbook • Harjinder • Ian • James • Jan • Jason • Jianshe • josé • Juliet • Keshavan • Klaas • Lazidis • Le • Lorén • Marangoni • Maria • Niklas • Niranjan • Norton • Peter • révérend • Saïd • Singh • Spyropoulos • Stephen • Stokes • Structure • Teixeira • Tim • valle • Williamson • Wolf • Zuidam
• ISBN-10: 1-78801-905-9 / 1788019059
• ISBN-13: 978-1-78801-905-7 / 9781788019057