Theory, Determination and Control of Physical Properties of Food Materials
Kluwer Academic Publishers (Verlag)
978-90-277-0468-9 (ISBN)
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I. Survey of the Rheological Studies of Food Materials.- II. Theories and Principles of Viscosity.- III. Determination of Viscosity of Food Systems.- IV. Advances in Polymer Science and Engineering: Applications to Food Rheology.- V. Food Texture — Definition, Measurement and Relation to other Food Quality Attributes.- VI. Instrumentation for Determination of Mechanical Properties of Foods.- VII. Texture Measurements in Vegetables.- VIII. Mechanical Damage to the Processed Fruits and Vegetables.- IX. Alteration of Apparent Physical Properties of Fruit for Harvest.- X. Sorption Phenomena in Foods: Theoretical and Practical Aspects.- XI. Properties Controlling Mass Transfer in Foods and Related Model Systems.- XII. Factors Influencing the Instrumental and Sensory Evaluation of Food Emulsions.- XIII. Basic Concepts of Colorimetry.- XIV. Methods and Measurements of Food Color.- XV. Application of Color Theory to Commodity Areas.- XVI. Analysis and Processing of Colorimetric Data for Food Materials.- XVII. Thermal Properties of Food Materials.- XVIII. Some Physical Properties of Foods.- XIX. Compilation, Recall and Utilization of Data on Physical Properties of Food Materials.- Index of Names.- Index of Subjects.
Erscheint lt. Verlag | 31.3.1975 |
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Reihe/Serie | Series in Food Material Science ; 1 |
Zusatzinfo | 428 p. |
Verlagsort | Dordrecht |
Sprache | englisch |
Themenwelt | Naturwissenschaften ► Chemie |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 90-277-0468-6 / 9027704686 |
ISBN-13 | 978-90-277-0468-9 / 9789027704689 |
Zustand | Neuware |
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