Physical Chemical Properties of Foods

Produk Detail:
  • Author : Aïchatou Musavu Ndob
  • Publisher : Elsevier
  • Pages : 106 pages
  • ISBN : 0081008066
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Physical Chemical Properties of Foods

Download or Read online Physical Chemical Properties of Foods full in PDF, ePub and kindle. this book written by Aïchatou Musavu Ndob and published by Elsevier which was released on 18 September 2015 with total page 106 pages. We cannot guarantee that Physical Chemical Properties of Foods book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Physical Chemical Properties of Foods

Physical Chemical Properties of Foods
  • Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
  • Publisher : Elsevier
  • Release : 18 September 2015
GET THIS BOOK Physical Chemical Properties of Foods

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health

Physical Properties of Foods

Physical Properties of Foods
  • Author : Serpil Sahin,Servet Gülüm Sumnu
  • Publisher : Springer Science & Business Media
  • Release : 27 May 2007
GET THIS BOOK Physical Properties of Foods

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

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : SCHWARTZBERG
  • Publisher : CRC Press
  • Release : 11 June 1992
GET THIS BOOK Physical Chemistry of Foods

This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption;

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release : 08 October 2002
GET THIS BOOK Physical Chemistry of Foods

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
  • Author : John N. Coupland
  • Publisher : Springer
  • Release : 30 June 2014
GET THIS BOOK An Introduction to the Physical Chemistry of Food

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with

Engineering Properties of Foods Fourth Edition

Engineering Properties of Foods  Fourth Edition
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
  • Publisher : CRC Press
  • Release : 22 April 2014
GET THIS BOOK Engineering Properties of Foods Fourth Edition

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to

The Food Chemistry Laboratory

The Food Chemistry Laboratory
  • Author : Connie M. Weaver,Purdue Research Foun
  • Publisher : CRC Press
  • Release : 27 March 1996
GET THIS BOOK The Food Chemistry Laboratory

The Food Chemistry Laboratory illustrates chemical and physical properties and behavior of food constituents and additives. It is filled with guides and experiments, and its unique design allows you to structure individualized laboratories. Directions for independent research in food chemistry are also included. UNDERSTAND PHYSICAL AND CHEMICAL PROPERTIES THROUGH LABORATORY EXPERIMENTS Unlike most food chemistry manuals that deal with food analysis, The Food Chemistry Laboratory focuses on the physical and chemical properties of foods and ingredients. Twelve planned laboratory sessions

Properties of Water in Foods

Properties of Water in Foods
  • Author : D. Simatos,J.L. Multon
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Properties of Water in Foods

Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release : 07 February 2012
GET THIS BOOK Food Carbohydrate Chemistry

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those

The Food Chemistry Laboratory

The Food Chemistry Laboratory
  • Author : Connie M. Weaver,Purdue Research Foun
  • Publisher : CRC Press
  • Release : 27 March 1996
GET THIS BOOK The Food Chemistry Laboratory

The Food Chemistry Laboratory illustrates chemical and physical properties and behavior of food constituents and additives. It is filled with guides and experiments, and its unique design allows you to structure individualized laboratories. Directions for independent research in food chemistry are also included. UNDERSTAND PHYSICAL AND CHEMICAL PROPERTIES THROUGH LABORATORY EXPERIMENTS Unlike most food chemistry manuals that deal with food analysis, The Food Chemistry Laboratory focuses on the physical and chemical properties of foods and ingredients. Twelve planned laboratory sessions

Carotenoid Esters in Foods

Carotenoid Esters in Foods
  • Author : Adriana Z Mercadante
  • Publisher : Royal Society of Chemistry
  • Release : 19 February 2019
GET THIS BOOK Carotenoid Esters in Foods

As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.

Chemical Properties of Starch

Chemical Properties of Starch
  • Author : Anonim
  • Publisher : BoD – Books on Demand
  • Release : 11 March 2020
GET THIS BOOK Chemical Properties of Starch

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its