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Food Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties;

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Microstructural Principles of Food Processing and Engineering

study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure;

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Food Microstructures

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive;

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Dietary Fibre Enrichment. Effects on Food Microstructure, Nutrition, And Quality, Charles Brennan, Hardcover

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Food and Beverage Stability and Shelf Life

/>With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable;

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Food Storage Stability

in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes;

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Food Colloids

; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers;

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Gums and Stabilisers for the Food Industry 12

of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry;

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Porosity

characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a;

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Food Shelf Life Stability

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and;

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Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one;

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Edible Nanostructures

describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a;

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Food Canning Technology

, technological, and economic aspects of food product preservations. It examines the diverse problems which are associated with the stability of products;

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The Stability and Shelf Life of Food

for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality;

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Image Analysis of Food Microstructure

of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural;

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Image Analysis of Food Microstructure

of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural;

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Pharmaceutical Manufacturing Handbook

With its coverage of Food and Drug Administration regulations, international regulations, good manufacturing practices, and process;

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Advances in Food and Nutrition Research

metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more.

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Food Materials Science and Engineering

and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final;

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Emerging Technologies for Food Quality and Food Safety Evaluation

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively;

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Emerging Technologies for Food Quality and Food Safety Evaluation

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively;

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New Polymers for Encapsulation of Nutraceutical Compounds

) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3;

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Albanian Family of Origin and Adult Children's Relationship Quality

' marriage, and the quality of the childhood environment) and couple relationship quality among a sample of Albanian individuals who were currently;

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Food Colloids

include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the;

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Nano-plating (III)

theory and its applications to technology. This third installment shows the relationship between composition and microstructure of 27 pure metals;

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important;

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Total Quality Management for the Food Industries

. Total quality management is the only answer to guide a food firm, its people, its quality of products and improve its productivity. It ensures;

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