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Food Texture Design And Optimization
- ISBN13：9780470672426
- 出版社：John Wiley & Sons Inc
- 作者：Dar
- 裝訂／頁數：精裝／464頁
- 規格：25.4cm*17.8cm*2.5cm (高/寬/厚)
- 出版日：2014/03/24
定 價：NT$ 10393 元
優惠價：90 折 9354 元
若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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商品簡介
"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--
作者簡介
Dr. Yadunandan L. Dar
is Ingredient Applications Director, South America for Ingredion Incorporated and
is based in Mogi Guacu, Brazil.
Joseph M. Light
serves as Vice President of Global Development at Ingredion Incorporated ,
based in Bridgewater, New Jersey, the company’s Global R&D Headquarters.
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