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Food Process Engineering Principles and Data

covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to;

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Physical Chemistry of Foods

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical;

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Physical-Chemical Properties of Foods

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries;

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Food Carbohydrate Chemistry

methods and the physical and chemical properties of sugars and polysaccharides.;

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Functional Foods

component, providing: Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological;

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Encapsulated and Powdered Foods

uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and;

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Physical Properties of Foods and Food Processing Systems

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides;

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Engineering Properties of Foods

revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Phase Transitions in Foods

of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content

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Food Analysis

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for;

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The Chemistry of Frozen Vegetables

This Brief presents a chemical perspective on frozen vegetables, also known as ready-to-use foods. It elucidates the chemical properties;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Asian Functional Foods

the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by;

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Asian Functional Foods

the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by;

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An Introduction to the Physical Chemistry of Food

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the;

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Salvia hispanica L

; Biological value of chia proteins; Chemical & functional characteristics of chia proteins; Biological properties of chia; Some pharmacology studies;

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Crude Oil Waxes, Emulsions, and Asphaltenes

breakers Petroleum companies and waxes Chemical surfaces Wax crystal order and temperature Wax: physical properties and quantum effects;

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Physical and Chemical Properties of Carbon Nanotubes

This book presents a detailed account on the various physical and chemical properties of carbon nanotubes. These are tube like quasi-one;

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Techniques to Measure Food Safety and Quality

detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques;

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Third report on the chemical composition and physical properties of American cereals,

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Food Sharing

the chemical properties of recovered foods. In our modern world, 33% of the total food produced is lost each year, with serious economic;

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Functional Ingredients from Algae for Foods and Nutraceuticals

and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and;

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