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
unit operations in food process engineering. Descriptions of a
number of food-related applications provide a better understanding
of the complexities of the microstructural approach to food
processing. Color plates.
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