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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