Physical Properties of Foods - Couverture rigide

Sahin, Serpil; Sumnu, Servet Gülüm

Couverture rigide

ISBN 10 : 038730780X ISBN 13 : 9780387307800

Editeur : Springer-Verlag New York Inc., 2006

Synopsis

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.

A propos du livre

À propos de l'auteur

Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering.

Détails de l'édition

• Éditeur: Springer-Verlag New York Inc.
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 038730780X
• ISBN 13: 9780387307800
• Reliure: Relié
• Nombre de pages: 268
• Coordonnées du fabricant: non disponible
• Personne responsable: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Allemagne