東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Food physics = physical properties -...

Figura, Ludger O.

Linked to FindBook

Google Book

Amazon

博客來

Food physics = physical properties - measurement and applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food physics/ by Ludger O. Figura, Arthur A. Teixeira.
Reminder of title:	physical properties - measurement and applications /
Author:	Figura, Ludger O.
other author:	Teixeira, Arthur A.
Published:	Cham :Springer International Publishing : : 2023.,
Description:	xi, 637 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 1: Water Activity -- Chapter 2: Mass and Density -- Chapter 3: Disperse Systems -- Chapter 4: Rheology -- Chapter 5: Texture -- Chapter 6: Interfaces -- Chapter 7: Permeability -- Chapter 8: Thermal Properties -- Chapter 9: Electrical Properties -- Chapter 10: Magnetic Properties -- Chapter 11: Electromagnetic Properties -- Chapter 12: Optical Properties -- Chapter 13: UV and X-rays -- Chapter 14: Radioactivity -- Chapter 15: Acoustic Properties -- Chapter 16: Online Sensors.
Contained By:	Springer Nature eBook
Subject:	Food. -
Online resource:	https://doi.org/10.1007/978-3-031-27398-8
ISBN:	9783031273988

Food physics = physical properties - measurement and applications /
Figura, Ludger O.

Food physicsphysical properties - measurement and applications /[electronic resource] :by Ludger O. Figura, Arthur A. Teixeira. - Second edition. - Cham :Springer International Publishing :2023. - xi, 637 p. :ill., digital ;24 cm.

Chapter 1: Water Activity -- Chapter 2: Mass and Density -- Chapter 3: Disperse Systems -- Chapter 4: Rheology -- Chapter 5: Texture -- Chapter 6: Interfaces -- Chapter 7: Permeability -- Chapter 8: Thermal Properties -- Chapter 9: Electrical Properties -- Chapter 10: Magnetic Properties -- Chapter 11: Electromagnetic Properties -- Chapter 12: Optical Properties -- Chapter 13: UV and X-rays -- Chapter 14: Radioactivity -- Chapter 15: Acoustic Properties -- Chapter 16: Online Sensors.

This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. 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 the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today's food, pharmaceutical and cosmetics industries, as well as related quality control activities. Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes, examples, and chapter-end summaries. This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry.

ISBN: 9783031273988

Standard No.: 10.1007/978-3-031-27398-8doiSubjects--Topical Terms:

551593
Food.

LC Class. No.: TX541 / .F5251 2023

Dewey Class. No.: 664.00153

Food physics = physical properties - measurement and applications /
LDR:02999nmm a2200349 a 4500 001 2331978
003 DE-He213
005 20230606202330.0
006 m d
007 cr nn 008maaau
008 240402s2023 sz s 0 eng d
020 $a 9783031273988 $q (electronic bk.)
020 $a 9783031273971 $q (paper)
024 7 $a 10.1007/978-3-031-27398-8 $2 doi
035 $a 978-3-031-27398-8
040 $a GP $c GP
041 1 $a eng $h ger
050 4 $a TX541 $b .F5251 2023
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.00153 $2 23
090 $a TX541 $b .F477 2023
100 1 $a Figura, Ludger O. $3 3661460
240 1 0 $a Lebensmittelphysik. $l English
245 1 0 $a Food physics $h [electronic resource] : $b physical properties - measurement and applications / $c by Ludger O. Figura, Arthur A. Teixeira.
250 $a Second edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xi, 637 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1: Water Activity -- Chapter 2: Mass and Density -- Chapter 3: Disperse Systems -- Chapter 4: Rheology -- Chapter 5: Texture -- Chapter 6: Interfaces -- Chapter 7: Permeability -- Chapter 8: Thermal Properties -- Chapter 9: Electrical Properties -- Chapter 10: Magnetic Properties -- Chapter 11: Electromagnetic Properties -- Chapter 12: Optical Properties -- Chapter 13: UV and X-rays -- Chapter 14: Radioactivity -- Chapter 15: Acoustic Properties -- Chapter 16: Online Sensors.
520 $a This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. 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 the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today's food, pharmaceutical and cosmetics industries, as well as related quality control activities. Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes, examples, and chapter-end summaries. This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry.
650 0 $a Food. $3 551593
650 0 $a Food $x Analysis. $3 564346
650 1 4 $a Food Science. $3 890841
650 2 4 $a Physical Chemistry. $3 890828
650 2 4 $a Industrial and Production Engineering. $3 891024
650 2 4 $a Biophysics. $3 518360
700 1 $a Teixeira, Arthur A. $3 3661461
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-27398-8
950 $a Chemistry and Materials Science (SpringerNature-11644)