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010   $a3-031-27398-2
024 7 $a10.1007/978-3-031-27398-8
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035   $a(MiAaPQ)EBC7256670
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035   $a(OCoLC)1381712587
035   $a(DE-He213)978-3-031-27398-8
035   $a(PPN)272270946
035   $a(EXLCZ)9926852378500041
100   $a20230606d2023      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFood Physics $ePhysical Properties - Measurement and Applications /$fby Ludger O. Figura, Arthur A. Teixeira
205   $a2nd ed. 2023.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023.
215   $a1 online resource (639 pages)
311   $a9783031273971 
320   $aIncludes bibliographical references and index.
327   $aChapter 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.
330   $aThis 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. .
606   $aFood science
606   $aPhysical chemistry
606   $aIndustrial engineering
606   $aProduction engineering
606   $aBiophysics
606   $aFood Science
606   $aPhysical Chemistry
606   $aIndustrial and Production Engineering
606   $aBiophysics
615  0$aFood science.
615  0$aPhysical chemistry.
615  0$aIndustrial engineering.
615  0$aProduction engineering.
615  0$aBiophysics.
615 14$aFood Science.
615 24$aPhysical Chemistry.
615 24$aIndustrial and Production Engineering.
615 24$aBiophysics.
676   $a910.5
676   $a664.00153
700   $aFigura$b Ludger O.$0446286
702   $aTeixeira$b Arthur A.$f1944-
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910729895603321
996   $aFood physics$93554135
997   $aUNINA