Pore Structure in Food / SpringerBriefs in Food, Health, and Nutrition (PDF)
Simulation, Measurement and Applications
(Sprache: Englisch)
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...
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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. ¿
Bibliographische Angaben
- Autoren: Alper Gueven , Zeynep Hicsasmaz
- 2013, 2013, 50 Seiten, Englisch
- Verlag: Springer-Verlag GmbH
- ISBN-10: 1461473543
- ISBN-13: 9781461473541
- Erscheinungsdatum: 26.06.2013
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Größe: 3.82 MB
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Sprache:
Englisch
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