Microstructural Principles of Food Processing and Engineering
Source: Aspen Publishers, Inc.
This reference examines techniques for studying food microstructure and discusses the microstructure of basic food components and its relation to food quality.
This reference examines techniques for studying food microstructure and discusses the microstructure of basic food components and its relation to food quality. It also discusses how microstructure is affected by specific unit operations in food process engineering.
Contents include:
- Examining Food Microstructure
- Image Analysis
- Food Structuring
- Food Microstructure and Quality
- Microstructural Aspects of a Fluid Food: Milk
- The Microstructural Approach
- Microstructure and Mass Transfer: Solid-Liquid Extraction
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