Science and Technology of Fibers in Food Systems
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional proper
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Jorge Welti-Chanes Sergio O. Serna-Saldívar Osvaldo H. Campanella Viridiana Tejada-Ortigoza Editors
Science and Technology of Fibers in Food Systems
Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Editorial Board: José Miguel Aguilera, Catholic University, Chile Kezban Candoğan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Tecnológico de Monterrey, Mexico
Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996
Jorge Welti-Chanes Sergio O. Serna Saldívar Osvaldo H. Campanella Viridiana Tejada-Ortigoza Editors
Science and Technology of Fibers in Food Systems
Editors Jorge Welti-Chanes Tecnologico de Monterrey Escuela de Ingeniería y Ciencias Centro de Biotecnología FEMSA Monterrey, NL, Mexico
Sergio O. Serna Saldívar Tecnologico de Monterrey Escuela de Ingeniería y Ciencias Centro de Biotecnología FEMSA Monterrey, NL, Mexico
Osvaldo H. Campanella Food Science and Technology Department The Ohio State University Columbus, OH, USA
Viridiana Tejada-Ortigoza Tecnologico de Monterrey Escuela de Ingeniería y Ciencias Querétaro, QRO, Mexico
ISSN 1571-0297 Food Engineering Series ISBN 978-3-030-38653-5 ISBN 978-3-030-38654-2 (eBook) https://doi.org/10.1007/978-3-030-38654-2 © Springer Nature Switzerland AG 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the
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