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Viac informácií o knihe Pore Structure in Food

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

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Anotácia knihy

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.

Parametre knihy

Zaradenie knihy Knihy po anglicky Mathematics & science Mathematics Applied mathematics

• Celý názov: Pore Structure in Food
• Podnázov: Simulation, Measurement and Applications
• Autor: Alper Gueven, Zeynep Hicsasmaz
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 50
• EAN: 9781461473534
• ISBN: 1461473535
• ID: 01428805
• Nakladateľ: Springer-Verlag New York Inc.
• Hmotnosť: 1066 g
• Rozmery: 235 × 155 × 4 mm
• Dátum vydania: 27. June 2013

Obľúbené z iného súdka

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