| 000 | 03210nam a22005175i 4500 | ||
|---|---|---|---|
| 001 | 978-0-387-30808-1 | ||
| 003 | DE-He213 | ||
| 005 | 20161121231056.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 100301s2006 xxu| s |||| 0|eng d | ||
| 020 |
_a9780387308081 _9978-0-387-30808-1 |
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| 024 | 7 |
_a10.1007/0-387-30808-3 _2doi |
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| 050 | 4 | _aTP248.65.F66 | |
| 072 | 7 |
_aTDCT _2bicssc |
|
| 072 | 7 |
_aTEC012000 _2bisacsh |
|
| 082 | 0 | 4 |
_a641.3 _223 |
| 082 | 0 | 4 |
_a664 _223 |
| 100 | 1 |
_aSahin, Serpil. _eauthor. |
|
| 245 | 1 | 0 |
_aPhysical Properties of Foods _h[electronic resource] / _cby Serpil Sahin, Servet Gülüm Sumnu. |
| 264 | 1 |
_aNew York, NY : _bSpringer New York, _c2006. |
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| 300 |
_aXIV, 254 p. _bonline resource. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 490 | 1 |
_aFood Science Text Series, _x1572-0330 |
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| 505 | 0 | _aSize, Shape, Volume, and Related Physical Attributes -- Rheological Properties of Foods -- Thermal Properties of Foods -- Electromagnetic Properties -- Water Activity and Sorption Properties of Foods -- Surface Properties of Foods. | |
| 520 | _aUnderstanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. 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 area 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. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties. About the authors Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering. . | ||
| 650 | 0 | _aChemistry. | |
| 650 | 0 |
_aFood _xBiotechnology. |
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| 650 | 0 | _aPhysical chemistry. | |
| 650 | 0 | _aAgriculture. | |
| 650 | 1 | 4 | _aChemistry. |
| 650 | 2 | 4 | _aFood Science. |
| 650 | 2 | 4 | _aChemistry/Food Science, general. |
| 650 | 2 | 4 | _aPhysical Chemistry. |
| 650 | 2 | 4 | _aAgriculture. |
| 700 | 1 |
_aSumnu, Servet Gülüm. _eauthor. |
|
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 776 | 0 | 8 |
_iPrinted edition: _z9780387307800 |
| 830 | 0 |
_aFood Science Text Series, _x1572-0330 |
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| 856 | 4 | 0 | _uhttp://dx.doi.org/10.1007/0-387-30808-3 |
| 912 | _aZDB-2-CMS | ||
| 950 | _aChemistry and Materials Science (Springer-11644) | ||
| 999 |
_c508201 _d508201 |
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