Food Materials Science and Engineering

Un libro in lingua di Bhandari Bhesh (EDT) Roos Yrjo H. (EDT) edito da Blackwell Pub, 2012

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Materials science is concerned with the control of a variety of physical, chemical, mechanical, and dimensional properties in metal, polymer, and ceramic materials. This book presents a synthesis of materials science with the more recently developed food science, and is appropriate for students and food scientists. Each chapter, written by materials and food scientists, explores in detail aspects of this fusion, including a look at food materials structures; characterization techniques; interfarcial, phase, and state transition phenomena; biopolymer gels, microgels, and nanogels; food design; nutrient delivery; emerging processing technologies; packaging materials; food texture; and freezing science. Some b&w images, figures, and charts are included. Annotation ©2012 Book News, Inc., Portland, OR (booknews.com)

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