[PDF] Food Science And Technology Volume 1 Chemical And Physical Aspects Of Food eBook

Author : Ludger O. Figura
Publisher : Springer Nature
Page : 639 pages
File Size : 17,85 MB
Release : 2023-06-06
Category : Technology & Engineering
ISBN : 3031273982

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This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Author : Romain Jeantet
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 30,99 MB
Release : 2016-02-23
Category : Technology & Engineering
ISBN : 1848219326

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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Author : Romain Jeantet
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 32,57 MB
Release : 2016-01-06
Category : Technology & Engineering
ISBN : 1119268672

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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Author : Serpil Sahin
Publisher : Springer Science & Business Media
Page : 267 pages
File Size : 13,48 MB
Release : 2007-05-27
Category : Technology & Engineering
ISBN : 0387308083

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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.

Author : Ion C. Baianu
Publisher : Taylor & Francis US
Page : 392 pages
File Size : 23,45 MB
Release : 1992-11-30
Category : Business & Economics
ISBN : 9780442005801

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Volume 1 of a 2 volume set, this book introduces the microscopic and electrical properties and the basic rheological aspects of food dispersions. Elements of thermodynamics and quantum mechanics are presented, with examples relevant to molecular processes and chemical bonding. The hydration of proteins and starches, water sorption isotherms, extrusion cooking of starches and foods, and the chemical structures of water, carbohydrates, proteins, and nucleic acids are covered. Annotation copyright by Book News, Inc., Portland, OR

Author : Visakh P. M.
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 49,27 MB
Release : 2013-03-18
Category : Technology & Engineering
ISBN : 1118659120

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Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food