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Physical Properties of Foods
Serpil Sahin and Servet Gulum Sumnu
Springer
2006
Hardcopver 258 p., 126 illus., ISBN 038730780X
£42.00
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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.
Written for upper level undergraduates and graduate food science students, also people who are working
in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process
Engineering and Agricultural Engineering.
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