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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.
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and phys
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
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
The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these proper
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the sc
