State of Bound Water: Measurement and Significance in Food Processing

• Κύριοι συγγραφείς: Joardder, Mohammad U.H (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Mourshed, Monjur (http://id.loc.gov/vocabulary/relators/aut), Hasan Masud, Mahadi (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Food-Biotechnology.; Food Science.

This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring tech...