| 查看: 1020 | 回复: 18 | ||
| 【奖励】 本帖被评价14次，作者学员2bQ2PZ增加金币 12.5 个 | ||
| 当前主题已经存档。 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
[资源]
【转贴】Food Materials Science Principles and Practice【已搜无重复】
|
||
|
Food Materials Science: Principles and Practice (Food Engineering Series) (Food Engineering Series) By Jose Miguel Aguilera, Peter J. Lillford, Gustavo V. Barbosa-Cánovas * Publisher: Springer * Number Of Pages: 622 * Publication Date: 2007-12-06 * ISBN-10 / ASIN: 0387719466 * ISBN-13 / EAN: 9780387719467 * Binding: Hardcover Product Description: Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry. http://www.mediafire.com/?emxwh5isomj |
回复此楼» 猜你喜欢
生物与医药调剂名额多，专业范围宽食品生物相关的07，08，09，10都可调
已经有15人回复
-
淮北师范大学生物医药还有11个调剂名额和资源环境还有10调剂名额，欢迎大家赶紧调剂！
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有190人回复
-
食物营养学 电子版
已经有0人回复
-
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有109人回复
-
金铜纳米合成
已经有0人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有0人回复
-
求助bncc来源的金黄色葡萄球菌批号
已经有0人回复
8楼2008-01-03 12:44:07
3楼2007-12-30 22:35:11
5楼2007-12-31 14:17:59
12楼2008-01-11 18:47:31
简单回复
wuyq65026楼
2008-01-01 23:05
回复
