Texture in food

The book is divided into two parts: The first part reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part II considers key aspects of product development and enhancement. It in...

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Format: Livre
Langue:Undetermined
Publié: Cambridge, U.K. Woodhaed 2003
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
LEADER 01009nam a2200181Ia 4500
001 CTU_98621
008 210402s9999 xx 000 0 und d
082 |a 664 
082 |b T355/Vol.1 
245 0 |a Texture in food 
245 0 |c Edited by Brian M. McKenne 
260 |a Cambridge, U.K. 
260 |b Woodhaed 
260 |c 2003 
520 |a The book is divided into two parts: The first part reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part II considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final chapters discuss improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, and soups, sauces and dressings 
650 |a Food industry and trade 
904 |i Minh 
980 |a Trung tâm Học liệu Trường Đại học Cần Thơ