Food Microstructure and Its Relationship with Quality and Stability
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Published By Elsevier

9780081007648

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Preface

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00018-6 ◽

2018 ◽

pp. xv

Author(s):

Sakamon Devahastin

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Microstructural changes and their relationship with quality and stability of frozen foods

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00007-1 ◽

2018 ◽

pp. 123-138 ◽

Cited By ~ 1

Author(s):

Sanguansri Charoenrein

Keyword(s):

Frozen Foods ◽

Microstructural Changes

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Engineered food microstructure for enhanced quality and stability

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00004-6 ◽

2018 ◽

pp. 59-79

Author(s):

Elke Scholten

Keyword(s):

Food Microstructure

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About the Editor

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00016-2 ◽

2018 ◽

pp. xiii

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Nonthermal processing technologies for fabrication of microstructures to enhance food quality and stability

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00012-5 ◽

2018 ◽

pp. 239-274

Author(s):

Onyinye Ezeh ◽

Masni M. Yusoff ◽

Keshavan Niranjan

Keyword(s):

Food Quality ◽

Processing Technologies ◽

Nonthermal Processing

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Copyright

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00014-9 ◽

2018 ◽

pp. iv

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Microstructure, composition and their relationship with molecular mobility, food quality and stability

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00002-2 ◽

2018 ◽

pp. 29-41

Author(s):

Joana F. Fundo ◽

Cristina L.M. Silva

Keyword(s):

Food Quality ◽

Molecular Mobility

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Microstructure and its relationship with quality of confectionary and bakery products

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00011-3 ◽

2018 ◽

pp. 217-238 ◽

Cited By ~ 2

Author(s):

Cristina M. Rosell ◽

Raquel Garzon

Keyword(s):

Bakery Products

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List of Contributors

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00020-4 ◽

2018 ◽

pp. xi-xii

Author(s):

Sanguansri Charoenrein ◽

Xiao Dong Chen ◽

Naphaporn Chiewchan ◽

Thijs Defraeye ◽

Sakamon Devahastin ◽

...

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Microstructure, constituents, and their relationship with quality and functionality of dietary fibers

Food Microstructure and Its Relationship with Quality and Stability ◽

10.1016/b978-0-08-100764-8.00010-1 ◽

2018 ◽

pp. 193-216 ◽

Cited By ~ 1

Author(s):

Naphaporn Chiewchan

Keyword(s):

Dietary Fibers

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Food Microstructure and Its Relationship with Quality and StabilityLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Preface

Microstructural changes and their relationship with quality and stability of frozen foods

Engineered food microstructure for enhanced quality and stability

About the Editor

Nonthermal processing technologies for fabrication of microstructures to enhance food quality and stability

Copyright

Microstructure, composition and their relationship with molecular mobility, food quality and stability

Microstructure and its relationship with quality of confectionary and bakery products

List of Contributors

Microstructure, constituents, and their relationship with quality and functionality of dietary fibers

Food Microstructure and Its Relationship with Quality and Stability
Latest Publications