LEADER 00000cam a2200745 i 4500 001 on1124763999 003 OCoLC 005 20210410013118.3 006 m o d 007 cr cnu---unuuu 008 191022s2020 enk of 001 0 eng d 015 GBB9J3670|2bnb 016 7 019622864|2Uk 019 1127938953|a1154407732 020 9781788016155|q(electronic book) 020 1788016157|q(electronic book) 020 9781788019057 020 1788019059 020 |z9781788012164|q(print) 020 |z178801216X|q(print) 035 (OCoLC)1124763999|z(OCoLC)1127938953|z(OCoLC)1154407732 037 5402:5251|bRoyal Society of Chemistry|nhttp://www.rsc.org/ spr 040 UKRSC|beng|erda|epn|cUKRSC|dOCLCF|dN$T|dYDXIT|dUIU|dYDX |dMUU|dNZHMA|dOCLCQ|dUKMGB|dOCLCQ 049 RIDW 050 4 TX541|b.H36 2020 072 7 SCI|x013010|2bisacsh 072 7 SCI|x013060|2bisacsh 072 7 PNF|2bicssc 072 7 TDCT|2bicssc 082 04 664/.07|223 090 TX541|b.H36 2020 245 00 Handbook of food structure development /|cedited by Fotis Spyropoulos, Aris Lazidis and Ian T. Norton. 264 1 London :|bRoyal Society of Chemistry,|c[2020] 300 1 online resource. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Food chemistry, runction and analysis ;|vno. 18 500 Includes index. 505 0 The Role of Hydrocolloids in the Development of Food Structure; The Role of Proteins in the Development of Food Structure; Food Structure Development in Emulsion Systems; Food Structure Development in Liquid and Solid Foam Systems; Food Structure Development in Oil and Fat Systems; Food Structure Development in Chocolate and Sugar -based Confectionery Systems; Food Structure Development in Cereal and Snack Products; Food Structure Development for Rheological/Tribological Performance; Developing Food Structure for Mechanical Performance; Developing Food Structures to Influence Sensory Perception; The Development of Food Structures for the Encapsulation and Delivery of Bioactive Components; Food Structure Development for Impact Upon Digestion; Food Structure Analysis Using Light Microscopy; Food Structure Characterisation Using Scattering Methods; Food Structure Characterisation Across Different Length Scales; Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development; Development of Food Structure via Sustainable Processing Systems: Reduction of Energy, Water and Waste; Food Structure Development/ Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing; Development of Healthy Food Structures: Reduction of Sugar, Fat and Salt; Food Structure Development for Specific Population Groups 520 The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to- date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure. 588 0 Online resource; title from digital title page (viewed on November 22, 2019). 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food|xAnalysis|0https://id.loc.gov/authorities/subjects/ sh85050185|vHandbooks, manuals, etc.|0https://id.loc.gov/ authorities/subjects/sh99001300 650 0 Food|xComposition|0https://id.loc.gov/authorities/subjects /sh85050191|vHandbooks, manuals, etc.|0https://id.loc.gov/ authorities/subjects/sh99001300 650 7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460 650 7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/ 930485 655 4 Electronic books. 655 7 Handbooks and manuals.|2fast|0https://id.worldcat.org/fast /1423877 655 7 Handbooks and manuals.|2lcgft|0https://id.loc.gov/ authorities/genreForms/gf2014026109 700 1 Spyropoulos, Fotios,|0https://id.loc.gov/authorities/names /n2010039596|eeditor. 700 1 Lazidis, Aris,|0https://id.loc.gov/authorities/names/ no2020027629|eeditor. 700 1 Norton, Ian T.,|0https://id.loc.gov/authorities/names/ no2009164458|eeditor. 776 08 |iEbook version :|z9781788016155 776 08 |iPrint version:|tHandbook of food structure development. |dLondon : Royal Society of Chemistry, [2020]|z178801216X |z9781788012164|w(OCoLC)1080275129 830 0 Food chemistry, function and analysis ;|0https:// id.loc.gov/authorities/names/n2017190223|vno. 18. 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=2294685|zOnline ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20210519|cEBSCO|tEBSCOebooksacademic NEW April 9 4115 |lridw 994 92|bRID