{"product_id":"food-microstructure-and-its-relationship-with-quality-and-stability-hardback-9780081007648","title":"Food Microstructure and Its Relationship with Quality and Stability (Hardback) 9780081007648","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Microstructure and Its Relationship with Quality and Stability\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA comprehensive and detailed overview of food microstructure and its relationship with quality and stability\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eSakamon Devahastin (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081007648, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 3 October 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e300 pages\u003cbr\u003e22.9 x 15.1 x 2.3 cm, 0.61 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eFood Microstructure and Its Relationship with Quality and Stability\u003c\/i\u003e is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. \u003c\/p\u003e  \u003cp\u003eThe book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. \u003c\/p\u003e  \u003cp\u003eThe second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers.\u003c\/p\u003e  \u003cp\u003eThis information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePart One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability\u003c\/b\u003e 1. Measurement and visualization of food microstructure: Fundamentals and recent advances  2. Microstructure, composition and their relationship with molecular mobility, food quality and stability  3. Food microstructure as affected by processing and its effect on processed food quality and stability  4. Engineered food microstructure for enhanced quality and stability\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products \u003c\/b\u003e5. Microstructure and its relationship to controlled release behavior of different vehicles  6. Microstructure, constituents and their relationship with stability of food hydrocolloids  7. Microstructural changes and their relationship to quality and stability of frozen foods  8. Microstructure and its relationship to quality and storage stability of dried foods 9. Microstructure and its relationship to quality and storage stability of extruded products 10. Microstructure, constituents and their relationship with quality and functionality of dietary fibers 11. Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products  12. Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649112953112,"sku":"9780081007648","price":106.29,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081007648_8aec5fab-b0c1-4989-8575-6ed7c9911b23.jpg?v=1695004158","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-microstructure-and-its-relationship-with-quality-and-stability-hardback-9780081007648","provider":"Freshly Printed Books","version":"1.0","type":"link"}