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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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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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Functional Foods

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

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and;

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and;

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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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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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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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Trends in Food Engineering

first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food;

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Trends in Food Engineering

first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food;

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Microorganisms in Foods 5

poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series;

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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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Rheological and Mechanical Properties of Some Selected Foods

Knowledge about the thermal, rheological properties, mechanical properties, textural characteristics and physical properties of food;

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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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Transport Properties of Foods

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal;

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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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Pulsed Electric Fields in Food Processing

. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field;

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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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Novel Thermal and Non-Thermal Technologies for Fluid Foods

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with;

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Processing Effects on Safety and Quality of Foods

safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an;

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Handbook of Food Engineering Practice

shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 4;

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Food Carbohydrate Chemistry

of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars;

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Pulsed Electric Fields in Food Processing

. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Innovative Food Science and Emerging Technologies

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and;

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