Articles liés à Physical Properties of Foods
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Présentation de l'éditeur :
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. 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.
Présentation de l'éditeur :
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.
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- ÉditeurSpringer
- Date d'édition2010
- ISBN 10 1441921540
- ISBN 13 9781441921543
- ReliureBroché
- Nombre de pages272
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Physical Properties of Foods (Food Science Text Series) by Sahin, Serpil [Paperback ]
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ISBN 13 : 9781441921543
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Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9781441921543
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Physical Properties of Foods
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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9781441921543_lsuk
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Physical Properties of Foods
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Description du livre PF. Etat : New. N° de réf. du vendeur 6666-IUK-9781441921543
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Physical Properties of Foods (Food Science Text Series)
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Description du livre Etat : New. N° de réf. du vendeur ABLIING23Mar2411530293931
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Physical Properties of Foods
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(2010)
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Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. 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. 272 pp. Englisch. N° de réf. du vendeur 9781441921543
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Physical Properties of Foods
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Springer-Verlag New York Inc.
(2010)
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Description du livre Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. N° de réf. du vendeur C9781441921543
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Physical Properties of Foods
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Springer New York
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ISBN 13 : 9781441921543
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Description du livre Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. 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 area 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. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.About the authorsSerpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering. N° de réf. du vendeur 9781441921543
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Physical Properties of Foods
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(2010)
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ISBN 13 : 9781441921543
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Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. First textbook in this areaCombines engineering concepts and physical chemistryCovers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. N° de réf. du vendeur 4172685
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Physical Properties of Foods
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ISBN 13 : 9781441921543
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Description du livre Paperback. Etat : Brand New. 272 pages. 10.00x7.00x0.62 inches. In Stock. N° de réf. du vendeur x-1441921540
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