Physical Chemical Properties of Foods

Written By Aïchatou Musavu Ndob
Physical Chemical Properties of Foods
  • Publsiher : Elsevier
  • Release : 18 September 2015
  • ISBN : 0081008066
  • Pages : 106 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Physical Chemical Properties of Foods written by Aïchatou Musavu Ndob which was release on 18 September 2015, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Physical Chemical Properties of Foods

Physical Chemical Properties of Foods
  • Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
  • Publisher : Elsevier
  • Release Date : 2015-09-18
  • Total pages : 106
  • ISBN : 0081008066
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Summary : The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of ...

Physical Properties of Foods

Physical Properties of Foods
  • Author : Serpil Sahin,Servet Gülüm Sumnu
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-05-27
  • Total pages : 254
  • ISBN : 0081008066
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Summary : 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. ...

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release Date : 2002-10-08
  • Total pages : 832
  • ISBN : 0081008066
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Summary : Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, ...

Food Physics

Food Physics
  • Author : Ludger Figura,Arthur A. Teixeira
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-08-24
  • Total pages : 550
  • ISBN : 0081008066
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Summary : This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with ...

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
  • Author : John N. Coupland
  • Publisher : Springer
  • Release Date : 2014-06-30
  • Total pages : 182
  • ISBN : 0081008066
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Summary : Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why ...

Engineering Properties of Foods Fourth Edition

Engineering Properties of Foods  Fourth Edition
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
  • Publisher : CRC Press
  • Release Date : 2014-04-22
  • Total pages : 812
  • ISBN : 0081008066
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Summary : It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food ...

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : SCHWARTZBERG
  • Publisher : CRC Press
  • Release Date : 1992-06-11
  • Total pages : 764
  • ISBN : 0081008066
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Summary : This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption ...

Food Carbohydrates

Food Carbohydrates
  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release Date : 2005-05-23
  • Total pages : 432
  • ISBN : 0081008066
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Summary : Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and ...

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-07
  • Total pages : 240
  • ISBN : 0081008066
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Summary : Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food ...

Food Colorants

Food Colorants
  • Author : Carmen Socaciu
  • Publisher : CRC Press
  • Release Date : 2007-10-24
  • Total pages : 648
  • ISBN : 0081008066
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Summary : Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function ...

Food Flavors

Food Flavors
  • Author : Henryk Jelen
  • Publisher : CRC Press
  • Release Date : 2011-10-25
  • Total pages : 504
  • ISBN : 0081008066
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Summary : Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further ...

Water Properties of Food Pharmaceutical and Biological Materials

Water Properties of Food  Pharmaceutical  and Biological Materials
  • Author : Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
  • Publisher : CRC Press
  • Release Date : 2006-01-13
  • Total pages : 792
  • ISBN : 0081008066
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Summary : Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research ...

Physical Properties of Fats Oils and Emulsifiers

Physical Properties of Fats  Oils  and Emulsifiers
  • Author : Neil Widlak
  • Publisher : The American Oil Chemists Society
  • Release Date : 1999
  • Total pages : 260
  • ISBN : 0081008066
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Summary : A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both ...

Physical and Chemical Properties of Okra Abelmoschus Esculentus L Moench Gum and Pectin and Their Application in Food Products

Physical and Chemical Properties of Okra  Abelmoschus Esculentus  L   Moench  Gum and Pectin and Their Application in Food Products
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2011
  • Total pages : 170
  • ISBN : 0081008066
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Summary : Download or read online Physical and Chemical Properties of Okra Abelmoschus Esculentus L Moench Gum and Pectin and Their Application in Food Products written by , published by which was released on 2011. Get Physical and Chemical Properties of Okra Abelmoschus Esculentus L Moench Gum and Pectin and Their Application in Food ...

Handbook of Food Analysis Physical characterization and nutrient analysis

Handbook of Food Analysis  Physical characterization and nutrient analysis
  • Author : Leo M. L. Nollet
  • Publisher : CRC Press
  • Release Date : 2004
  • Total pages : 2226
  • ISBN : 0081008066
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Summary : This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides ...