Food Physics: Physical Properties - Measurement and Applications - Couverture rigide

Figura, Ludger; Teixeira, Arthur A.

Couverture rigide

ISBN 10 : 3540341919 ISBN 13 : 9783540341918

Editeur : Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 2007

Synopsis

This, the first textbook in the field, describes the principles of food physics starting with the very basics - and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today's food, pharmaceutical and cosmetics industries as well as in all related quality control activities.

Détails de l'édition

• Éditeur: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 3540341919
• ISBN 13: 9783540341918
• Reliure: Relié
• Nombre de pages: 565
• Coordonnées du fabricant: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3,69115 Heidelberg, Germany; Heidelberg; 69115; Allemagne