Microstructural Principles of Food Processing and Engineering

by José Miguel Aguilera and David W. Stanley

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific...

• Format: Hardcover
• Language: English
• ISBN: 0834212560
• ISBN13: 9780834212565
• Release Date: September 1999
• Publisher: Springer
• Length: 432 Pages
• Weight: 2.33 lbs.
• Dimensions: 0.9" x 8.5" x 11.0"