Handbook of food structure development

• Other Authors: Spyropoulos, Fotios, (Editor), Lazidis, Aris, (Editor), Norton, Ian T., (Editor)
• Format: eBook
• Language: English
• Published: London : Royal Society of Chemistry, [2020]
• Series: Food chemistry, function and analysis ; no. 18.
• Subjects: Food > Analysis > Handbooks, manuals, etc.; Food > Composition > Handbooks, manuals, etc.; elektronické knihy; electronic books
• ISBN: 9781788016155; 1788016157; 9781788019057; 1788019059; 9781788012164; 178801216X
• Physical Description: 1 online resource

The most useful properties of food, i.e. 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. Thi...