Food physics : physical properties--measurement and applications
Author(s)
Bibliographic Information
Food physics : physical properties--measurement and applications
Springer, c2007
- Other Title
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Lebensmittelphysik
- Uniform Title
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Lebensmittelphysik
Available at 6 libraries
Note
"...primarily an English translation of the recent German text Lebensmittelphysik by Figura, published by Springer in 2004"--P. viii
Includes bibliographical references and index
Description and Table of Contents
Description
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.
Table of Contents
Water Activity.- Mass and Density.- Geometric Properties: Size and Shape.- Rheological Properties.- Interfacial Phenomena.- Permeability.- Thermal Properties.- Electrical Properties.- Magnetic Properties.- Electromagnetic Properties.- Optical Properties.- Acoustical Properties.- Radioactivity.- On-Line Sensing.- Appendices.-
by "Nielsen BookData"