Food Physics Physical Properties - Measurement and Applications /

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 materia...

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Dades bibliogràfiques
Autors principals:	Figura, Ludger O. (Autor), Teixeira, Arthur A. (Autor)
Autor corporatiu:	SpringerLink (Online service)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Edició:	2nd ed. 2023.
Matèries:	Food science. Physical chemistry. Industrial engineering. Production engineering. Biophysics. Food Science. Physical Chemistry. Industrial and Production Engineering.
Accés en línia:	https://doi.org/10.1007/978-3-031-27398-8
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Taula de continguts:

Chapter 1: Water Activity
Chapter 2: Mass and Density
Chapter 3: Disperse Systems
Chapter 4: Rheology
Chapter 5: Texture
Chapter 6: Interfaces
Chapter 7: Permeability
Chapter 8: Thermal Properties
Chapter 9: Electrical Properties
Chapter 10: Magnetic Properties
Chapter 11: Electromagnetic Properties
Chapter 12: Optical Properties
Chapter 13: UV and X-rays
Chapter 14: Radioactivity
Chapter 15: Acoustic Properties
Chapter 16: Online Sensors.

Food Physics Physical Properties - Measurement and Applications /

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