Microstructural Principles of Food Processing and Engineering [Hardcover]

Jos� Miguel Aguilera (Author), David W. Stanley (Author)

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Product Details

Hardcover: 432 pages
Publisher: Springer; 2nd ed. edition (Sep 30 1999)
Language: English
ISBN-10: 0834212560
ISBN-13: 978-0834212565
Product Dimensions: 26.2 x 18.6 x 2.9 cm
Shipping Weight: 1.1 Kg

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Product Description

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Book Info

Designed to achieve a fusion of disparate disciplines into the most useful and practical tool for food sciences aimed at solving problems faced by those seeking to understand how and why foods behave as they do. DLC: Food--Analysis.

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First Sentence
Food science became a legitimate profession following World War II. Read the first page

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