Properties Of Water In Foods
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Language: en
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Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural proper
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Pages: 802
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Type: BOOK - Published: 2010-07-06 - Publisher: John Wiley & Sons
This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances
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Type: BOOK - Published: 2020-05-12 - Publisher: John Wiley & Sons
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to wate
Language: en
Pages: 521
Pages: 521
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. T
Language: en
Pages: 432
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Type: BOOK - Published: 2020-01-30 - Publisher: Academic Press
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin
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