Microstructural Principles of Food Processing and Engineering (Hardcover, 2nd ed. 1999)

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.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Series:	Food Engineering Series
Release date:	September 1999
First published:	1999
Authors:	Jos e Miguel Aguilera • David W Stanley
Dimensions:	254 x 178 x 24mm (L x W x T)
Format:	Hardcover
Pages:	432
Edition:	2nd ed. 1999
ISBN-13:	978-0-8342-1256-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1256-0
Barcode:	9780834212565

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