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02522nam a22005055i 4500 |
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978-1-4614-7354-1 |
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DE-He213 |
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20151109191207.0 |
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cr nn 008mamaa |
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130628s2013 xxu| s |||| 0|eng d |
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|a 9781461473541
|9 978-1-4614-7354-1
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7 |
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|a 10.1007/978-1-4614-7354-1
|2 doi
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|d GrThAP
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Gueven, Alper.
|e author.
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|a Pore Structure in Food
|h [electronic resource] :
|b Simulation, Measurement and Applications /
|c by Alper Gueven, Zeynep Hicsasmaz.
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|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2013.
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| 300 |
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|a VIII, 50 p. 8 illus.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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|a SpringerBriefs in Food, Health, and Nutrition
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|a Introduction -- Quantitative Measurement of the Pore Structure -- Pore Structure and Texture -- Simulation of the Pore Structure of Food Materials -- Applications of the Pore Network Model to Food Systems -- Conclusions -- References. .
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|a 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. .
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|a Chemistry.
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|a Biotechnology.
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|a Food
|x Biotechnology.
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|a Mathematical models.
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4 |
|a Chemistry.
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| 650 |
2 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Biotechnology.
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| 650 |
2 |
4 |
|a Mathematical Modeling and Industrial Mathematics.
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| 700 |
1 |
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|a Hicsasmaz, Zeynep.
|e author.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 776 |
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8 |
|i Printed edition:
|z 9781461473534
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| 830 |
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|a SpringerBriefs in Food, Health, and Nutrition
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| 856 |
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|u http://dx.doi.org/10.1007/978-1-4614-7354-1
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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