With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. The introduction covers the fundamental structural elements present in foods and the forces which hold them together. Subsequent chapters discuss novel analytical techniques which can provide information on the morphology and behavior of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The conclusion discusses how this knowledge can be implemented to improve properties of foods.

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