Invitación a Webinar "Food Texture: More Than Just Mouthfeel" :: 17-04-12 :: Escrito por agsens

Presenter: Dr. Martin Thomas April 20, 2017 | 9:30am or 1:30pm EDT

Foodstuffs are often characterized by mouthfeel ( crunchiness, creaminess, gumminess, etc.), with many relevant parameters being textural in nature. But understanding how foodstuffs behave outside the mouth is also extremely important to successfully carry out and optimize industrial food processing packaging and storage tasks. This webinar will discuss how surface area, porosity, pore size, density and interactions with atmospheric moisture can be qualified under controlled analytical conditions to optimize food product texture.

 

To register please click on the time  at http://www.quantachrome.com/webinars/webinars.html

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