| 書目名稱 | Pore Structure in Food |
| 副標(biāo)題 | Simulation, Measurem |
| 編輯 | Alper Gueven,Zeynep Hicsasmaz |
| 視頻video | http://file.papertrans.cn/752/751651/751651.mp4 |
| 概述 | Includes supplementary material: |
| 叢書名稱 | SpringerBriefs in Food, Health, and Nutrition |
| 圖書封面 |  |
| 描述 | 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.?? ? |
| 出版日期 | Book 2013 |
| 關(guān)鍵詞 | cellular foods; geometric network model; microstructure; pore structure; porous media |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4614-7354-1 |
| isbn_softcover | 978-1-4614-7353-4 |
| isbn_ebook | 978-1-4614-7354-1Series ISSN 2197-571X Series E-ISSN 2197-5728 |
| issn_series | 2197-571X |
| copyright | Alper Gueven and Zeynep Hicsasmaz 2013 |
|Archiver|手機(jī)版|小黑屋|
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