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Physical Properties of Foods : Novel Measurement Techniques - Food Engineering

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N.º de artículo de eBay:276080598756
Última actualización el 11 mar 2025 16:42:50 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
Book title
Physical Properties of Foods: Novel Measurement Techniq
ISBN
9781439835364

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Product Identifiers

Publisher
CRC Press LLC
ISBN-10
1439835365
ISBN-13
9781439835364
eBay Product ID (ePID)
79776000

Product Key Features

Number of Pages
420 Pages
Language
English
Publication Name
Physical Properties of Foods : Novel Measurement Techniques and Applications
Publication Year
2012
Subject
Food Science, General
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Author
Ignacio Arana
Series
Contemporary Food Engineering Ser.
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
24.1 Oz
Item Length
9.5 in
Item Width
6.4 in

Additional Product Features

Intended Audience
College Audience
LCCN
2011-037844
Reviews
"Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers." -- Reader Views, "Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers." 'e" Reader Views, "Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers." e" Reader Views, "Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers." - Reader Views
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
664.07
Table Of Content
Basics of Electronic, Nondestructive Technologies for the Assessment of Physical Characteristics of Foods, Abelardo Gutierrez, José Blasco, and Enrique Moltó Rheological Properties of Foods, Ana Cristina Agulheiro Santos and Cristina Roseiro Textural Properties of Foods, J. Ignacio Arana Optical Properties of Foods, Begoña Hernández Salueña and Carlos Sáenz Gamasa Electrical Properties of Foods, Satyanarayan R. S. Dev and G. S. Vijaya Raghavan Thermodynamic Properties of Agricultural Products Processes, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, and Emílio de Souza Santos Flow Properties of Foods, Paulo Cesar Corrêa, Emílio de Souza Santos, and Pedro Casanova The Acoustic Properties Applied to the Determination of Internal Quality Parameters in Fruits and Vegetables, Belén Diezma and Margarita Ruiz-Altisent Medical Diagnostic Theory Applied to Food Technology, Alejandro Arana and J. Ignacio Arana Mechanical Damage of Foods, Silvia Arazuri Measurement of Physical Properties of Fruits Using Image Analysis, José Blasco, Nuria Aleixos, Abelardo Gutierrez, and Enrique Moltó Novel Measurement Techniques of Physical Properties of Vegetables, J. Ignacio Arana Physical Properties of Cereal Products: Measurement Techniques and Applications, Iñigo Arozarena, Asunción Iguaz, Maria José Noriega,Gloria Bobo, and Paloma Vírseda Physical Properties of Meat and Meat Products: Measurement Techniques and Application, Kizkitza Insausti, Maria José Beriain, and Maria Victoria Sarriés Physical Properties of Dairy Products, Lourdes Sánchez and Maria Dolores Pérez Index
Synopsis
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 is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response-which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry-all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers., 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 is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response--which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry--all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
LC Classification Number
TP372.5

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Madison Bookman offers fine books and a variety of other media for your enjoyment. We sell rare, hard-to-find, and out-of-print titles, in addition to Modern Firsts, vintage magazines, and even some ...
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