Share
Food Materials Science: Principles and Practice (in English)
Aguilera, José Miguel ; Lillford, Peter J. (Author)
·
Springer
· Paperback
Food Materials Science: Principles and Practice (in English) - Aguilera, José Miguel ; Lillford, Peter J.
$ 208.41
$ 219.99
You save: $ 11.58
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Tuesday, June 18 and
Wednesday, June 19.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Food Materials Science: Principles and Practice (in English)"
Foods are unique among materials of our daily life in that they are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The first part explains those physicochemical aspects that intervene in the organization of food components from the molecular level to actual products and the methods used to probe into foods at different length scales. The second part presents how food structures are assembled during processing in order to achieve desirable and recognizable properties. The last section shows specific examples of how structures of familiar products are obtained by processing and describes some new developments. This book is ideal as a text for a course in food materials science at the senior or graduate level, or as a supplemental text in an advanced food technology course. It can also serve as a reference book for professionals in the food industry.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.