Food texture design and optimization / Yadundan Dar, John Wiley & Sons.
Tipo de material:
TextoIdioma: Inglés Detalles de publicación: Hoboken : Wiley, 2014Descripción: 464 p. : il. 25 cmISBN: 978-0-470-67242-6Tema(s): ALIMENTOS -- TEXTURA | TEXTURA DE ALIMENTOS | TEXTURA DE ALIMENTOS BLANDOS | TEXTURA DE ALIMENTOS SÓLIDOSClasificación CDD: 664.072 Resumen: Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization
| Tipo de ítem | Biblioteca actual | Signatura | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras |
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Biblioteca Central - UNASAM | 664.072 D25 (Navegar estantería(Abre debajo)) | Disponible | LIBRO | 17576 | ||
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Biblioteca Central - UNASAM | 664.072 D25 (Navegar estantería(Abre debajo)) | Ej. 2 | Disponible | LIBRO | 17577 |
Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization
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