Buch, Englisch, 254 Seiten, Paperback, Format (B × H): 178 mm x 254 mm, Gewicht: 518 g
Reihe: Food Science Text Series
Buch, Englisch, 254 Seiten, Paperback, Format (B × H): 178 mm x 254 mm, Gewicht: 518 g
Reihe: Food Science Text Series
ISBN: 978-1-4419-2154-3
Verlag: Springer
This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.
Zielgruppe
Graduate
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Physikalische Chemie
- Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Getreideanbau
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Chemie Chemie Allgemein
- Naturwissenschaften Agrarwissenschaften Tierhaltung Milchviehhaltung
Weitere Infos & Material
Size, Shape, Volume, and Related Physical Attributes.- Rheological Properties of Foods.- Thermal Properties of Foods.- Electromagnetic Properties.- Water Activity and Sorption Properties of Foods.- Surface Properties of Foods.
