Food structure analysis | Campden BRI
Автор: campdenbri
Загружено: 2017-02-03
Просмотров: 1744
Описание:
Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions, multiple components such as fruit pieces in yoghurt, structures such as marbling fat in meat, or gradients of fat, water or salt.
As well as measurements of average composition, aspects of the structure, appearance and distribution of components are also important. There are several techniques available to study these – and we are leaders in this field. Measurements can be used, for example to document appearance, to check that ingredients are uniformly dispersed or to study changes in colour or migration of components over shelf life.
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