Food physics : physical properties : measurement and applications
Food 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 physic...
Zapisane w:
| Główni autorzy: | , |
|---|---|
| Format: | Livre numérique |
| Język: | Anglais |
| Wydane: |
Berlin, Heidelberg :
Springer Berlin Heidelberg
[20..].
Cham : Springer Nature |
| Wydanie: | 1st ed. 2007. |
| Dostęp online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Komentarz: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food Physics, Texte imprimé, 9783540823940 • Food physics, physical properties - measurement and applications, Ludger O. Figura, Arthur A. Teixeira, 2010, Berlin, Springer, 1 vol. (XV-550 p.), 978-3-642-07060-0 • Food Physics, Texte imprimé, 9783540341918 |
Spis treści:
- Water 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.