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Food Texture Design and Optimization

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the;

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Food Texture

, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;

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Extraction Optimization in Food Engineering

extraction process design, and the technical and safety aspects of plant design.;

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Texture in Food

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international;

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Food Texture and Viscosity

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area;

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Food Plant Design

optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems;

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Design and Analysis of Sensory Optimization

. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with;

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food;

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Computer Aided Methods In Optimal Design And Operations

This book covers different topics on optimal design and operations with particular emphasis on chemical engineering applications. A wide;

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Food Nanotechnology

of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific;

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Optimization in Food Engineering

, Optimization in Food Engineering evaluates the potential uses and limitations of optimization techniques for food processing, including classical;

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Food Immunoassay

This book systematically covers immunoassays for food, presenting detailed approaches such as antigen design, food matrix pre-treatment and;

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Food Immunoassay

This book systematically covers immunoassays for food, presenting detailed approaches such as antigen design, food matrix pre-treatment and;

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Digital Microfluidic Biochips: Design Automation and Optimization

, pharmaceuticals, and other industries. Revolutionary guidance on design, optimization, and testing of low-cost, disposable biochips Microfluidic;

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Sustainable Food Supply Chains

practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and;

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Food Structure and Functionality

functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy;

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Innovative Food Processing Technologies

, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the;

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Biomedical Texture Analysis

texture analysis (BTA) for precision medicine. It defines what biomedical textures (BTs) are and why they require specific image analysis design;

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Friendly Pets

Presents color photographs of pets with different texture patterns to simulate fur, food, and accessories.;

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Recent Advances in Optimal Structural Design

algorithms, the role of optimization during the various stages of structural design, and the stochastic nature of design in relation to structural;

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Food Colloids

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important;

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Textural Characteristics of World Foods

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized;

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Thermal Design and Optimization

A comprehensive and rigorous introduction to thermal system design from a contemporary perspective Thermal Design and Optimization offers;

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Food Colloids

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food;

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Instrumental Assessment of Food Sensory Quality

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory;

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