Handbook of food structure development

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...

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Bibliographic Details
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

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Table of contents

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001 kn-on1124763999
003 OCoLC
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006 m o d
007 cr cn|||||||||
008 191022s2020 enk of 001 0 eng d
040 |a UKRSC  |b eng  |e rda  |e pn  |c UKRSC  |d OCLCF  |d N$T  |d YDXIT  |d UIU  |d YDX  |d MUU  |d NZHMA  |d OCLCQ  |d UKMGB  |d OCLCQ  |d K6U  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL 
020 |a 9781788016155  |q (electronic book) 
020 |a 1788016157  |q (electronic book) 
020 |a 9781788019057 
020 |a 1788019059 
020 |z 9781788012164  |q (print) 
020 |z 178801216X  |q (print) 
035 |a (OCoLC)1124763999  |z (OCoLC)1127938953  |z (OCoLC)1154407732 
245 0 0 |a Handbook of food structure development /  |c edited by Fotis Spyropoulos, Aris Lazidis and Ian T. Norton. 
264 1 |a London :  |b Royal Society of Chemistry,  |c [2020] 
300 |a 1 online resource 
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 Food chemistry, runction and analysis ;  |v no. 18 
500 |a Includes index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 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 the book 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. The book 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. 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. 
505 0 |a The Role of Hydrocolloids in the Development of Food Structure; The Role of Proteins in the Development of Food Structure; Food Structure Development in Emulsion Systems; Food Structure Development in Liquid and Solid Foam Systems; Food Structure Development in Oil and Fat Systems; Food Structure Development in Chocolate and Sugar-based Confectionery Systems; Food Structure Development in Cereal and Snack Products; Food Structure Development for Rheological/Tribological Performance; Developing Food Structure for Mechanical Performance; Developing Food Structures to Influence Sensory Perception; The Development of Food Structures for the Encapsulation and Delivery of Bioactive Components; Food Structure Development for Impact Upon Digestion; Food Structure Analysis Using Light Microscopy; Food Structure Characterisation Using Scattering Methods; Food Structure Characterisation Across Different Length Scales; Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development; Development of Food Structure via Sustainable Processing Systems: Reduction of Energy, Water and Waste; Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing; Development of Healthy Food Structures: Reduction of Sugar, Fat and Salt; Food Structure Development for Specific Population Groups 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Analysis  |v Handbooks, manuals, etc. 
650 0 |a Food  |x Composition  |v Handbooks, manuals, etc. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Spyropoulos, Fotios,  |e editor. 
700 1 |a Lazidis, Aris,  |e editor. 
700 1 |a Norton, Ian T.,  |e editor. 
776 0 8 |i Ebook version :  |z 9781788016155 
776 0 8 |i Print version:  |t Handbook of food structure development.  |d London : Royal Society of Chemistry, [2020]  |z 178801216X  |z 9781788012164  |w (OCoLC)1080275129 
830 0 |a Food chemistry, function and analysis ;  |v no. 18. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFSD0006/handbook-of-food?kpromoter=marc  |y Full text 

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