Food microstructure and its relationship with quality and stability:
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
[Place of publication not identified]
Woodhead
2018
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Zusammenfassung: | Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food productsIncludes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industryProvides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences - food quality, stability, processing, and engineering |
| Beschreibung: | Includes bibliographical references and index Measurement and visualization of food microstructure: fundamentals and recent advances / Pieter Verboven, Thijs Defraeye and Bart Nicolai -- Microstructure, composition and their relationship with molecular mobility, food quality and stability / Joana F. Fundo and Cristina L.M. Silva -- Food microstructure as affected by processing and its effect on quality and stability / Md Azharu Karim, Mohammad Mahbubur Rahman, Nghia Duc Pham and Sabrina Fawzia -- Engineered food microstructure for enhance quality and stability: case study with emulsions and emulsion-filled gels / Elke Scholten -- Microstructure and its relationship with release behavior of different vehicles / Xin Jin and Xiao Dong Chen -- Microstructure, composition, and their relationship with emulsion stability / Shoichi Gohtani and Hidefumi Yoshii -- Microstructural changes and their relationship with quality and stability of frozen foods / Sanguansri Charoenrein -- Microstructure and its relationship with quality and storage stability of dried foods / Luxsika Ngamwonglumlert and Sakamon Devahastin -- Microstructure and its relationship with quality and storage stability of extended products / Kasiviswanathan Muthukumarappan and Gabriela J. Swamy -- Microstructure, constituents, and their relationship with quality and functionality of dietary fibers / Naphaporn Chiewchan -- Microstructure and its relationship with quality of confectionary and bakery products / Cristina M. Rosell and Raquel Garzon -- Nonthermal processing techniques for fabrication of microstructures to enhance food quality and stability / Onyinye Ezeh, Masni M. Yusoff and Keshavan Niranjan |
| Beschreibung: | 1 online resource (xii, 283) |
| ISBN: | 9780081017661 0081017669 |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Devahastin, Sakamon |
| author_facet | Devahastin, Sakamon |
| author_role | aut |
| author_sort | Devahastin, Sakamon |
| author_variant | s d sd |
| building | Verbundindex |
| bvnumber | BV045382604 |
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| ctrlnum | (ZDB-33-ESD)on1007842134 (ZDB-33-EBS)on1007842134 (OCoLC)1007842134 (DE-599)BVBBV045382604 |
| dewey-full | 664.001/579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001/579 |
| dewey-search | 664.001/579 |
| dewey-sort | 3664.001 3579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV045382604 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:16:38Z |
| institution | BVB |
| isbn | 9780081017661 0081017669 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Devahastin, Sakamon Verfasser aut Food microstructure and its relationship with quality and stability edited by Sakamon Devahastin [Place of publication not identified] Woodhead 2018 © 2018 1 online resource (xii, 283) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index Measurement and visualization of food microstructure: fundamentals and recent advances / Pieter Verboven, Thijs Defraeye and Bart Nicolai -- Microstructure, composition and their relationship with molecular mobility, food quality and stability / Joana F. Fundo and Cristina L.M. Silva -- Food microstructure as affected by processing and its effect on quality and stability / Md Azharu Karim, Mohammad Mahbubur Rahman, Nghia Duc Pham and Sabrina Fawzia -- Engineered food microstructure for enhance quality and stability: case study with emulsions and emulsion-filled gels / Elke Scholten -- Microstructure and its relationship with release behavior of different vehicles / Xin Jin and Xiao Dong Chen -- Microstructure, composition, and their relationship with emulsion stability / Shoichi Gohtani and Hidefumi Yoshii -- Microstructural changes and their relationship with quality and stability of frozen foods / Sanguansri Charoenrein -- Microstructure and its relationship with quality and storage stability of dried foods / Luxsika Ngamwonglumlert and Sakamon Devahastin -- Microstructure and its relationship with quality and storage stability of extended products / Kasiviswanathan Muthukumarappan and Gabriela J. Swamy -- Microstructure, constituents, and their relationship with quality and functionality of dietary fibers / Naphaporn Chiewchan -- Microstructure and its relationship with quality of confectionary and bakery products / Cristina M. Rosell and Raquel Garzon -- Nonthermal processing techniques for fabrication of microstructures to enhance food quality and stability / Onyinye Ezeh, Masni M. Yusoff and Keshavan Niranjan Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food productsIncludes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industryProvides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences - food quality, stability, processing, and engineering TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Microbiology fast Food / Quality fast Food Microbiology Food Quality Erscheint auch als Druck-Ausgabe 9780081007648 Erscheint auch als Druck-Ausgabe 0081007647 http://www.sciencedirect.com/science/book/9780081007648 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Devahastin, Sakamon Food microstructure and its relationship with quality and stability TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Microbiology fast Food / Quality fast Food Microbiology Food Quality |
| title | Food microstructure and its relationship with quality and stability |
| title_auth | Food microstructure and its relationship with quality and stability |
| title_exact_search | Food microstructure and its relationship with quality and stability |
| title_full | Food microstructure and its relationship with quality and stability edited by Sakamon Devahastin |
| title_fullStr | Food microstructure and its relationship with quality and stability edited by Sakamon Devahastin |
| title_full_unstemmed | Food microstructure and its relationship with quality and stability edited by Sakamon Devahastin |
| title_short | Food microstructure and its relationship with quality and stability |
| title_sort | food microstructure and its relationship with quality and stability |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Microbiology fast Food / Quality fast Food Microbiology Food Quality |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Microbiology Food / Quality Food Microbiology Food Quality |
| url | http://www.sciencedirect.com/science/book/9780081007648 |
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