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| Titre : | Physical properties of foods | | Type de document : | texte imprimé | | Auteurs : | Serpil Sahin, Auteur ; Servet Gülüm Sumnu, Auteur | | Editeur : | Newyork;Paris;Milan;Berlin;Londres;Amsterdam [Usa;France;Italie;Allemagne;Engleterre;Hollande] : Springer | | Année de publication : | 2006 | | Collection : | Food science text series | | Importance : | XIII-257 p | | Présentation : | ill | | Format : | 26 cm | | ISBN/ISSN/EAN : | 978-0-387-30780-0 | | Langues : | Anglais | | Catégories : | AGRONOMIE:660.2 technologie alimentaire
| | Mots-clés : | Aliments | | Résumé : | 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. |
Physical properties of foods [texte imprimé] / Serpil Sahin, Auteur ; Servet Gülüm Sumnu, Auteur . - Newyork;Paris;Milan;Berlin;Londres;Amsterdam (Usa;France;Italie;Allemagne;Engleterre;Hollande) : Springer, 2006 . - XIII-257 p : ill ; 26 cm. - ( Food science text series) . ISBN : 978-0-387-30780-0 Langues : Anglais | Catégories : | AGRONOMIE:660.2 technologie alimentaire
| | Mots-clés : | Aliments | | Résumé : | 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. |
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Exemplaires
| Disponibilité |
|---|
| 660.2.19-1 | 660.2.19-1 | Livre interne | BIBLIOTHEQUE CENTRALE | Agronomie (bc) | Disponible |
| 664-61-1 | 664-61-1 | Livre externe | BIBLIOTHEQUE DE FACULTE DES SCIENCES | Technologie des aliments ( sci) | Disponible |
