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Dr. Sakamon Devahastin is currently a professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT) in Bangkok, Thailand. His main research interests are in both thermal and non-thermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat- and oxygen-sensitive materials, and also in material property and structural characterization as well as computational fluid dynamics and heat/mass
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Food Microstructure and Its Relationship with Quality and Stability

Sakamon Devahastin

Woodhead Publishing

2017-12-20

PDF, epub sans DRM

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists...

195,17 €

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