Features
- Cover Type: Hard Cover with 772 pages
- Published by: CRC
- Edition: 1st Edition September 21, 2007
- Written in: English
- ISBN 10 Number: 1420065734
- ISBN 13 Number: 978-1420065732
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Book Dimensions:
9.2 x 6.1 x 1.9 inches
- Weighs: 2.8 pounds
Product Description
With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials, then looks at how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.
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