Food structure as a foundation for food texture

Simple item page
dc.coverageDOI: 10.1007/978-3-031-41900-3_2
dc.creatorBouchon, Pedro
dc.creatorContardo, Ingrid
dc.creatorMolina, María Teresa
dc.date2023
dc.date.accessioned2026-01-05T21:14:40Z
dc.date.available2026-01-05T21:14:40Z
dc.description<p>The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.</p>eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/1811016b-829c-4cc7-8b01-eaa3ae5899c7
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/66223
dc.languageeng
dc.publisherSpringer International Publishing
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceFood Texturology: Measurement and Perception of Food Textural Properties, p.17-42. Springer International Publishing. [ISBN 9783031418990]
dc.titleFood structure as a foundation for food textureeng
dc.typeChaptereng
dc.typeCapítulospa
Files
Collections
Pure-CRIS