國立虎尾科技大學 |

Food microstructure and its relationship with quality and stability /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food microstructure and its relationship with quality and stability // edited by Sakamon Devahastin.
Author:	Devahastin, Sakamon,
Description:	1 online resource (xii, 283 pages).
Subject:	Food - Microbiology. -
Online resource:	https://www.sciencedirect.com/science/book/9780081007648
ISBN:	9780081017661

Food microstructure and its relationship with quality and stability /
Devahastin, Sakamon,

Food microstructure and its relationship with quality and stability /edited by Sakamon Devahastin. - 1 online resource (xii, 283 pages). - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

Includes bibliographical references and index.

Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability. Measurement and visualization of food microstructure: Fundamentals and recent advances ; Microstructure, composition and their relationship with molecular mobility, food quality and stability ; Food microstructure as affected by processing and its effect on processed food quality and stability ; Engineered food microstructure for enhanced quality and stability -- Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products. Microstructure and its relationship to controlled release behavior of different vehicles ; Microstructure, constituents and their relationship with stability of food hydrocolloids ; Microstructural changes and their relationship to quality and stability of frozen foods ; Microstructure and its relationship to quality and storage stability of dried foods ; Microstructure and its relationship to quality and storage stability of extruded products ; Microstructure, constituents and their relationship with quality and functionality of dietary fibers ; Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products ; Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability.

ISBN: 9780081017661Subjects--Topical Terms:

561748
Food
--Microbiology.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: QR115

Dewey Class. No.: 664.001/579

Food microstructure and its relationship with quality and stability /
LDR:02535nam a2200313 i 4500 001 1001694
006 m o d
007 cr mn|||||||||
008 201229t20182018enk ob 001 0 eng d
020 $a 9780081017661 $q (electronic bk.)
020 $a 0081017669 $q (electronic bk.)
020 $a 9780081007648 $q (print)
020 $a 0081007647 $q (print)
035 $a (OCoLC)1007842134
035 $a els19100094
040 $a IDEBK $b eng $e rda $c IDEBK $d YDX $d N$T $d OPELS $d MERER $d OCLCF $d OCLCQ $d GZM $d COO $d D6H $d U3W $d OSU $d UAB $d STF $d UPM $d INNDH
041 0 $a eng
050 4 $a QR115
082 0 4 $a 664.001/579 $2 23
100 1 $a Devahastin, Sakamon, $e author. $3 1295209
245 1 0 $a Food microstructure and its relationship with quality and stability / $c edited by Sakamon Devahastin.
264 1 $a Duxford, United Kingdom : $b Woodhead Publishing, $c 2018.
264 4 $c ©2018
300 $a 1 online resource (xii, 283 pages).
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
490 1 $a Woodhead Publishing series in food science, technology and nutrition
504 $a Includes bibliographical references and index.
505 0 $a Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability. Measurement and visualization of food microstructure: Fundamentals and recent advances ; Microstructure, composition and their relationship with molecular mobility, food quality and stability ; Food microstructure as affected by processing and its effect on processed food quality and stability ; Engineered food microstructure for enhanced quality and stability -- Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products. Microstructure and its relationship to controlled release behavior of different vehicles ; Microstructure, constituents and their relationship with stability of food hydrocolloids ; Microstructural changes and their relationship to quality and stability of frozen foods ; Microstructure and its relationship to quality and storage stability of dried foods ; Microstructure and its relationship to quality and storage stability of extruded products ; Microstructure, constituents and their relationship with quality and functionality of dietary fibers ; Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products ; Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability.
650 0 $a Food $x Microbiology. $3 561748
650 0 $a Food $x Quality. $3 581373
655 4 $a Electronic books. $2 local $3 554714
830 0 $a Woodhead Publishing in food science, technology, and nutrition. $3 934088
856 4 0 $u https://www.sciencedirect.com/science/book/9780081007648