000			03203nam a22004935i 4500
001			978-0-387-30808-1
003			DE-He213
005			20250710083947.0
007			cr nn 008mamaa
008			100301s2006 xxu| s |||| 0|eng d
020			_a9780387308081 _a99780387308081
024	7		_a10.1007/0-387-30808-3 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aSahin, Serpil. _eauthor.
245	1	0	_aPhysical Properties of Foods _h[recurso electrónico] / _cby Serpil Sahin, Servet Gülüm Sumnu.
264		1	_aNew York, NY : _bSpringer New York, _c2006.
300			_aXIV, 258p. 126 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Text Series, _x1572-0330
505	0		_aSize, Shape, Volume, and Related Physical Attributes -- Rheological Properties of Foods -- Thermal Properties of Foods -- Electromagnetic Properties -- Water Activity and Sorption Properties of Foods -- Surface Properties of Foods.
520			_aUnderstanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties. About the authors Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aCHEMISTRY, PHYSICAL ORGANIC.
650		0	_aAGRICULTURE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aCHEMISTRY/FOOD SCIENCE, GENERAL.
650	2	4	_aPHYSICAL CHEMISTRY.
650	2	4	_aAGRICULTURE.
700	1		_aSumnu, Servet Gülüm. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387307800
830		0	_aFood Science Text Series, _x1572-0330
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-30808-3 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c57083 _d57083