Product/process integration in food manufacture: Engineering sustained health

被引：67

作者：

Norton, I ^{[1
]}

Fryer, P

Moore, S

机构：

[1] Univ Birmingham, Ctr Formulat Engn, Birmingham B15 2TT, W Midlands, England

[2] Unilever Res, Sharnbrook, Beds, England

来源：

AICHE JOURNAL | 2006年 / 52卷 / 05期

关键词：

food structuring; microstructure; emulsions; colloids; obesity; organoleptic; product process integration; product function; self-assembly;

D O I：

10.1002/aic.10815

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

[No abstract available]

引用

页码：1632 / 1640

页数：9

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