Name: Food Microstructure and Its Relationship with Quality and Stability (en Inglés)
Price: 634.77 PEN
Availability: InStock
Author: Devahastin, Sakamon
ISBN: 9780081007648

portada Food Microstructure and Its Relationship with Quality and Stability (en Inglés)

Formato

Libro Físico

Editorial

Woodhead Publishing

Autor

Devahastin, Sakamon

Idioma

Inglés

N° páginas

300

Encuadernación

Tapa Dura

Dimensiones

23.1 x 15.7 x 2.3 cm

Peso

0.66 kg.

ISBN13

9780081007648

Categorías

Tecnología alimentaria

Food Microstructure and Its Relationship with Quality and Stability (en Inglés)

Devahastin, Sakamon (Autor) · Woodhead Publishing · Tapa Dura

Libro Físico

S/ 634,77

S/ 1.269,53

Ahorras: S/ 634,77

50% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 05 de Junio y el Jueves 20 de Junio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Food Microstructure and Its Relationship with Quality and Stability (en Inglés)"

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.