Physical Properties of Foods: Novel Measurement Techniques and Applications: Contemporary Food Engineering
Editat de Ignacio Aranaen Limba Engleză Paperback – 26 oct 2016
The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods.
With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
Toate formatele și edițiile | Preț | Express |
---|---|---|
Paperback (1) | 547.43 lei 6-8 săpt. | +147.48 lei 7-13 zile |
CRC Press – 26 oct 2016 | 547.43 lei 6-8 săpt. | +147.48 lei 7-13 zile |
Hardback (1) | 1395.28 lei 6-8 săpt. | |
CRC Press – 27 feb 2012 | 1395.28 lei 6-8 săpt. |
Din seria Contemporary Food Engineering
- 26% Preț: 1107.51 lei
- 23% Preț: 480.96 lei
- 26% Preț: 1461.31 lei
- 26% Preț: 551.88 lei
- 26% Preț: 481.26 lei
- 26% Preț: 1357.20 lei
- 26% Preț: 987.43 lei
- 26% Preț: 1358.69 lei
- 26% Preț: 1338.97 lei
- 26% Preț: 481.26 lei
- 23% Preț: 406.72 lei
- 26% Preț: 519.88 lei
- 47% Preț: 383.95 lei
- 39% Preț: 328.80 lei
- 25% Preț: 556.31 lei
- 26% Preț: 1009.97 lei
- 23% Preț: 471.60 lei
- 26% Preț: 980.40 lei
- 26% Preț: 547.43 lei
- 26% Preț: 1049.63 lei
- 26% Preț: 547.43 lei
- 26% Preț: 1091.52 lei
- 14% Preț: 2123.34 lei
- 26% Preț: 1102.35 lei
- 26% Preț: 1035.91 lei
- 26% Preț: 549.84 lei
- 26% Preț: 1015.25 lei
- 26% Preț: 980.48 lei
- 26% Preț: 942.09 lei
- 26% Preț: 1290.15 lei
- 25% Preț: 943.43 lei
- 26% Preț: 1832.65 lei
- 26% Preț: 1234.86 lei
- 26% Preț: 1348.99 lei
- 23% Preț: 469.51 lei
- 26% Preț: 978.44 lei
- 26% Preț: 1401.75 lei
- 26% Preț: 1173.47 lei
- 26% Preț: 1400.52 lei
- 26% Preț: 1227.77 lei
Preț: 547.43 lei
Preț vechi: 740.97 lei
-26% Nou
Puncte Express: 821
Preț estimativ în valută:
104.80€ • 113.55$ • 87.52£
104.80€ • 113.55$ • 87.52£
Carte tipărită la comandă
Livrare economică 12-26 decembrie
Livrare express 07-13 noiembrie pentru 157.47 lei
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781138198487
ISBN-10: 113819848X
Pagini: 424
Ilustrații: 103
Dimensiuni: 156 x 234 x 28 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
ISBN-10: 113819848X
Pagini: 424
Ilustrații: 103
Dimensiuni: 156 x 234 x 28 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Cuprins
Basics of Electronic, Nondestructive Technologies for the Assessment of Physical Characteristics of Foods. Rheological Properties of Foods. Textural Properties of Foods. Optical Properties of Foods. Electrical Properties of Foods. Thermodynamic Properties of Agricultural Products Processes. Flow Properties of Foods. The Acoustic Properties Applied to the Determination of Internal Quality Parameters in Fruits and Vegetables. Medical Diagnostic Theory Applied to Food Technology. Mechanical Damage of Foods. Measurement of Physical Properties of Fruits Using Image Analysis. Novel Measurement Techniques of Physical Properties of Vegetables. Physical Properties of Cereal Products: Measurement Techniques and Applications. Physical Properties of Meat and Meat Products: Measurement Techniques and Application. Physical Properties of Dairy Products. Index.
Recenzii
"Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers."
—Reader Views
—Reader Views
Descriere
This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products.