|Bibliography, etc. Note:
|| Includes bibliographical references and index.
|Formatted Contents Note:
|| pt. 1. Microstructural elements and their interactions -- pt. 2. Novel methods to study food microstructure -- pt. 3. Microstructural-based approaches to design of functionality in foods -- pt. Microstructural approaches to improving food product quality.
|| Annotation With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.
|Source of Description Note:
|| Print version record.