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9781441921543 - Physical Properties of Foods Food Science Text Series by Sahin, Serpil; Sumnu, Servet Gülüm (14 results)
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Physical Properties of Foods (Food Science Text Series)
Book 2 of 24: Food Science TextSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 59.30
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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PF. Condition: New.
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Condition: New. pp. 272.
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Paperback. Condition: Brand New. 272 pages. 10.00x7.00x0.62 inches. In Stock.
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Understanding 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 authorsSerpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering.
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Paperback. Condition: Like New. Like New. book.
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Physical Properties of Foods
Book 2 of 24: Food Science TextLanguage: English
Published by Springer, Humana Nov 2010, 2010
ISBN 10: 1441921540 ISBN 13: 9781441921543
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Understanding 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 authorsSerpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering. 272 pp. Englisch.
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Physical Properties of Foods
Book 2 of 24: Food Science TextLanguage: English
Published by Springer-Verlag New York Inc., 2010
ISBN 10: 1441921540 ISBN 13: 9781441921543
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
£ 70.67
£ 15.83 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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Condition: New. Print on Demand pp. 272 126 Illus.
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Condition: New. PRINT ON DEMAND pp. 272.
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. First textbook in this areaCombines engineering concepts and physical chemistryCovers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering.
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Physical Properties of Foods
Book 2 of 24: Food Science TextLanguage: English
Published by Springer New York, Springer New York Nov 2010, 2010
ISBN 10: 1441921540 ISBN 13: 9781441921543
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 272 pp. Englisch.
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Taschenbuch. Condition: Neu. Physical Properties of Foods | Serpil Sahin (u. a.) | Taschenbuch | xiv | Englisch | 2010 | Springer | EAN 9781441921543 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.
