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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.
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 technol
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 technol
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food
This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particu
