Handbook of Food Structure Development, Hardcover by Spyropoulos, Fotis (EDT)...

Handbook of Food Structure Development, Hardcover by Spyropoulos, Fotis (EDT); Lazidis, Aris (EDT); Norton, Ian T. (EDT), ISBN 178801216X, ISBN-13 9781788012164, Brand New, Free shipping in the US<p>The most useful properties of food, . the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and th includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. Th concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities.</p><p>Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.</p> The most useful properties of food, ie those detected through sight, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides, in detail, the status of research on food structure and how this has developed through the interplay between processing routes and formulation elements. With world class and up-to-date contributions, it brings current knowledge on the subject together and points towards some exciting areas of research for the future. Every chemistry, chemical engineering, food processing and food and nutrition department needs to have a copy.