Buch, Englisch, 254 Seiten, Previously published in hardcover, Format (B × H): 178 mm x 254 mm, Gewicht: 518 g
Reihe: Food Science Text Series
Buch, Englisch, 254 Seiten, Previously published in hardcover, 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 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.
Zielgruppe
Graduate
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Physikalische Chemie
- Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Getreideanbau
- Naturwissenschaften Chemie Chemie Allgemein
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- 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.
