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...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Cambridge, U.K.
Woodhaed
2003
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| Những chủ đề: | |
| Các nhãn: |
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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 | ||