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Food Structure

Creation and Evaluation

Authors: J. R. Mitchell, J. M. V. Blanshard Publisher: Elsevier Science Publication date: 1987 Publication language: Angielski Number of pages: 515 Publication formats: EAN: 9781845698348 ISBN: 9781845698348 Category: Food & beverage technology Publisher's index: 9781845698348 Bibliographic note: -

Description

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

TOC

  • Front Cover 2
  • Food Structure—Its Creation and Evaluation 5
  • Copyright Page 6
  • PREFACE 7
  • ACKNOWLEDGEMENTS 8
  • Table of Contents 9
  • CHAPTER 1. THE RELEVANCE OF FOOD STRUCTURE—A DENTAL CLINICAL PERSPECTIVE 13
    • References 17
  • CHAPTER 2. MIXED AND FILLED GELS—MODELS FOR FOODS 19
    • Introduction 19
    • Single component gels 19
    • Two component mixed gels 20
    • Filled gels 27
    • Sensory properties 29
    • References 30
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