000			02900nam a22005175i 4500
001			978-3-540-34194-9
003			DE-He213
005			20161121231141.0
007			cr nn 008mamaa
008			100301s2007 gw | s |||| 0|eng d
020			_a9783540341949 _9978-3-540-34194-9
024	7		_a10.1007/978-3-540-34194-9 _2doi
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		_aFigura, Ludger O. _eauthor.
245	1	0	_aFood Physics _h[electronic resource] : _bPhysical Properties — Measurement and Applications / _cby Ludger O. Figura, Arthur A. Teixeira.
264		1	_aBerlin, Heidelberg : _bSpringer Berlin Heidelberg, _c2007.
300			_aXV, 550 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aWater Activity -- Mass and Density -- Geometric Properties: Size and Shape -- Rheological Properties -- Interfacial Phenomena -- Permeability -- Thermal Properties -- Electrical Properties -- Magnetic Properties -- Electromagnetic Properties -- Optical Properties -- Acoustical Properties -- Radioactivity -- On-line Sensing -- Appendices.
520			_aFood Physics deals with the physical properties of food, food ingredients and their measurement. 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 physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities. This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries.
650		0	_aChemistry.
650		0	_aFood _xBiotechnology.
650		0	_aPhysical chemistry.
650		0	_aContinuum physics.
650		0	_aIndustrial engineering.
650		0	_aProduction engineering.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aPhysical Chemistry.
650	2	4	_aClassical Continuum Physics.
650	2	4	_aIndustrial and Production Engineering.
700	1		_aTeixeira, Arthur A. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9783540341918
856	4	0	_uhttp://dx.doi.org/10.1007/978-3-540-34194-9
912			_aZDB-2-CMS
950			_aChemistry and Materials Science (Springer-11644)
999			_c509306 _d509306