| 書(shū)目名稱(chēng) | Food Physics |
| 副標(biāo)題 | Physical Properties |
| 編輯 | Ludger O. Figura,Arthur A. Teixeira |
| 視頻video | http://file.papertrans.cn/346/345029/345029.mp4 |
| 概述 | Expands on the first edition with updated references and additional chapters.Presents a comprehensive view of measurement and applications of food ingredients.Provides students and researchers with th |
| 圖書(shū)封面 |  |
| 描述 | .This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today’s food, pharmaceutical and cosmetics industries, as well as related quality control activities..Following the success of its first edition published in 2007, the book has been updated to reflect recent?industrial applications of novel physical food processing technologies.?Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes,examples, and chapter-end summaries..This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource |
| 出版日期 | Textbook 2023Latest edition |
| 關(guān)鍵詞 | Cosmetics; Physical Properties; Production Engineering; Food Science; Food Physics |
| 版次 | 2 |
| doi | https://doi.org/10.1007/978-3-031-27398-8 |
| isbn_softcover | 978-3-031-27400-8 |
| isbn_ebook | 978-3-031-27398-8 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
|Archiver|手機(jī)版|小黑屋|
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