Physical Properties of Foods
Physical Properties of Foods

Author: Serpil Sahin

Publisher: Springer Science & Business Media

Published: 2007-05-27

Total Pages: 267

ISBN-13: 0387308083

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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.

Physical Properties of Foods and Food Processing Systems
Physical Properties of Foods and Food Processing Systems

Author: M J Lewis

Publisher: Elsevier

Published: 1990-01-01

Total Pages: 469

ISBN-13: 1845698428

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This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Physical Properties of Foods
Physical Properties of Foods

Author: Ignacio Arana

Publisher: CRC Press

Published: 2012-02-27

Total Pages: 420

ISBN-13: 1439835373

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With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas

Food Physics
Food Physics

Author: Ludger Figura

Publisher: Springer Science & Business Media

Published: 2007-08-24

Total Pages: 554

ISBN-13: 3540341943

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This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It 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.

Food Carbohydrates
Food Carbohydrates

Author: Steve W. Cui

Publisher: CRC Press

Published: 2005-05-23

Total Pages: 431

ISBN-13: 0203485289

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Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Physical-Chemical Properties of Foods
Physical-Chemical Properties of Foods

Author: Aïchatou Musavu Ndob

Publisher: Elsevier

Published: 2015-09-18

Total Pages: 108

ISBN-13: 0081008066

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The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. - Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths - Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator - Full with theoretical equations and examples to help you apply the content to your data

Physical Chemistry of Foods
Physical Chemistry of Foods

Author: Pieter Walstra

Publisher: CRC Press

Published: 2002-10-08

Total Pages: 834

ISBN-13: 9780203910436

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Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Engineering Properties of Foods
Engineering Properties of Foods

Author: M.A. Rao

Publisher: CRC Press

Published: 2014-10-31

Total Pages: 762

ISBN-13: 1420028804

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Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i

Introduction to the Chemistry of Food
Introduction to the Chemistry of Food

Author: Michael Zeece

Publisher: Academic Press

Published: 2020-01-30

Total Pages: 432

ISBN-13: 0128117265

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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein

Food Properties Handbook
Food Properties Handbook

Author: M. Shafiur Rahman

Publisher: CRC Press

Published: 2009-05-28

Total Pages: 880

ISBN-13: 1420003097

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Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat