Pore Structure in Food is popular PDF and ePub book, written by Alper Gueven in 2013-06-26, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Pore Structure in Food can be Read Online from any device for your convenience.
Pore Structure in Food Book PDF Summary
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.
Detail Book of Pore Structure in Food PDF
- Author : Alper Gueven
- Release : 26 June 2013
- Publisher : Springer Science & Business Media
- ISBN : 9781461473541
- Genre : Technology & Engineering
- Total Page : 54 pages
- Language : English
- PDF File Size : 13,7 Mb
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