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Titre : |
Food structure and functionality
|
Auteur(s) : | Charis M. Galanakis, Éditeur scientifique |
Type de document : | Livre |
Sujets : | Aliments ; Émulsions ; Colloïdes ; Rhéologie ; Aliments -- Analyse sensorielle ; Champs électriques ; microscopes ; Analyse spectrale ; Poudres alimentaires ; Nanoparticules ; Lipides ; Amidons ; Protéines ; Protéines végétales ; Diabète |
Résumé : |
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
|
Editeur(s) : | London : Academic Pres |
Date de publication : | 2021 |
Format : | 1 vol. (XIII-253 p.) / ill. en noir et blanc, couv. ill. en coul. / 28 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
Chapter 1 - Structure and functionality of interfacial layers in food emulsions
Chapter 1 - Structure and functionality of interfacial layers in food emulsions |
Langue(s) : | Anglais |
Identifiant : | 978-0-12-821453-4 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209520 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.303 GAL | Papier | Empruntable Disponible |