Food Materials Science Principles and Practice

It will also serve as a reference book for professionals in the food industry. About the Editors José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile Peter J. Lillford, is a professor in the Department o...

Full description

Corporate Author: SpringerLink (Online service)
Other Authors: Aguilera, José Miguel (Editor), Lillford, Peter J. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer New York 2008, 2008
Edition:1st ed. 2008
Series:Food Engineering Series
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • Principles and Preparation
  • Processing of Food Powders
  • Fat Crystal Networks
  • Extrusion
  • Polyphasic Food Systems
  • Structuring Dairy Products by Means of Processing and Matrix Design
  • Structured Cereal Products
  • Structured Meat Products
  • Structured Chocolate Products
  • Edible Moisture Barriers for Food Product Stabilization
  • Encapsulation of Bioactives