Physical Properties of Foods

出版者:Springer Verlag

作者:Sahin, Serpil/ Gulum Sumnu, Servet

页数:272

出版时间:2006-5

价格:$ 95.99

装帧:HRD

isbn号码:9780387307800

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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.