Titel: Physical Properties of Foods
Autoren/Herausgeber: Serpil Sahin, Servet Gülüm Sumnu
Aus der Reihe: Food Science Text Series
Ausgabe: Softcover reprint of hardcover 1st ed. 2006
Format: 25,4 x 17,8 cm
Gewicht: 522 g
Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering.
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.