State of Bound Water: Measurement and Significance in Food Processing

This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring tech...

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Detaylı Bibliyografya
Asıl Yazarlar: Joardder, Mohammad U.H (Yazar), Mourshed, Monjur (Yazar), Hasan Masud, Mahadi (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2019.
Imprint: Springer,
Edisyon:1st ed. 2019.
Konular:
Food science.
Food Science.
Online Erişim:Full-text access
İçindekiler:
  • Chapter 1- Introduction
  • Chapter 2- Water in foods
  • Chapter 3- Characteristics of bound water
  • Chapter 04- Bound Water Measurement Techniques
  • Chapter 5- Challenges in Bound water measurement
  • Chapter 6- Bound water Removal Techniques
  • Chapter 7- Significance of Bound water measurement
  • Chapter 8- Conclusion
  • Index.

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