Engineering Properties of Foods
3rd Edition
Published on 31. October 2014
768 pages
978-1-4200-2880-5 (ISBN)
Description
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, ThirdEditionthe must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
More details
Edition
3rd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food scientists and technologists, food engineers, food chemists
Edition type
Revised edition
Illustrations
260 s/w Abbildungen, 109 s/w Tabellen, 50 s/w Photographien bzw. Rasterbilder
260 b/w images, 109 tables and 50 halftones
File size
3,63 MB
ISBN-13
978-1-4200-2880-5 (9781420028805)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
M.A. Rao | Syed S.H. Rizvi | Ashim K. Datta
Engineering Properties of Foods, Third Edition
Book
04/2005
3rd Edition
Taylor & Francis
€230.26
Article exhausted; check for reprint
Persons
Content
New! Mass-Volume-Area Related Properties of Foods, M. Rahman Rheological Properties of Fluid Foods, M. Rao Rheological Properties of Solid Foods, V. Rao and X. Quintero Thermal Properties of Unfrozen Foods, P. Nesvadba Thermal Properties of Frozen Foods, R. Singh New! Properties Relevant to Infrared Heating of Foods, A. Datta and M. Almeida Thermodynamic Properties of Foods in Dehydration, S. Rizvi Mass Transfer Properties of Foods, G. Saravacos and Z. Maroulis Physicochemical and Engineering Properties Foods in Membrane Separation Processes, D. Rana, T. Matsuura and S. Sourirajan New! Electrical Conductivity of Foods, S. Sastry Dielectric Properties of Foods, A. Datta , G. Sumnu, and G. Raghavan New! Ultrasound Properties, M. McCarthy, L. Wang, and K. McCarthy New! Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing, A. Van Loey, C. Smout, Indrawati, and M. Hendrick New! Gas Exchange Properties of Fruit and Vegetables , B. Nicolai, J. Lammertyn, W. Schotsmans, and B. Verlinden Surface Properties, J. McGuire New! Colorimetric Properties of Foods, F. Francis
