Welcome to Central Library, SUST
Amazon cover image
Image from Amazon.com
Image from Google Jackets

Pore Structure in Food [electronic resource] : Simulation, Measurement and Applications / by Alper Gueven, Zeynep Hicsasmaz.

By: Contributor(s): Material type: TextTextSeries: SpringerBriefs in Food, Health, and NutritionPublisher: New York, NY : Springer New York : Imprint: Springer, 2013Description: VIII, 50 p. 8 illus. online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781461473541
Subject(s): Additional physical formats: Printed edition:: No titleDDC classification:
  • 641.3 23
  • 664 23
LOC classification:
  • TP248.65.F66
Online resources:
Contents:
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.                         .
In: Springer eBooksSummary: 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.  .
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

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.                         .

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.  .

There are no comments on this title.

to post a comment.