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商品詳細
Pore Structure in Food: Simulation, Measurement and Applications. 2013 ed.
・ISBN 978-1-4614-7353-4 paper EUR 49.99
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| 著者・編者 | Gueven, Alper / Hicsasmaz, Zeynep, |
|---|---|
| シリーズ | (SpringerBriefs in Food, Health, and Nutrition) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2013 |
| ページ数 | 50 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-36923＞ |
解説
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. ?