Food Properties and Computer-Aided Engineering of Food Processing Systems: 168 (NATO Science Series E:, 168) - Image 1

£202.90

Springer Food Properties and Computer-Aided Engineering of Food Processing Systems: 168 (NATO Science Series E:, 168)

Name: Food Properties and Computer-Aided Engineering of Food Processing Systems: 168 (NATO Science Series E:, 168)
Brand: Springer
Price: 202.73 GBP
Availability: InStock

Food & Drink

Price History & Forecast

Last 19 days • 19 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 19 days • 1 price levels

Days at Price

Price Analysis

Most common price: £203 (19 days, 100.0%)

Price range: £203 - £203

Price levels: 1 different prices over 19 days

Description

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Product Specifications

Brand: Springer
Format: Paperback
ASIN: 9401075670
Category: Books > Subjects > Food & Drink
Domain: Amazon UK
Release Date: 21 April 2014
Listed Since: 17 April 2014

Barcode

No barcode data available

Springer Food Properties and Computer-Aided Engineering of Food Processing Systems: 168 (NATO Science Series E:, 168)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Properties and Computer-Aided Engineering of Food Processing Systems: 168 (NATO Science Series E:, 168)

Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)

Properties of Water in Foods: in Relation to Quality and Stability: 90 (NATO Science Series E:, 90)

Food Physics: Physical Properties - Measurement and Applications

Food Materials Science: Principles and Practice (Food Engineering Series)

Physico-Chemical Aspects of Food Processing

Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)

Introduction to Food Process Engineering (Food Preservation Technology)

Quality of Fresh and Processed Foods: 542 (Advances in Experimental Medicine and Biology)

Proteomics for Food Authentication (Food Analysis & Properties)

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Quality of Fresh and Processed Foods: 542 (Advances in Experimental Medicine and Biology, 542)

Springer Process-Induced Chemical Changes in Food 434 Book

Shelf-life Evaluation of Foods

Principles of Food Processing (Food Science Text Series)

Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges

Food Process Engineering and Quality Assurance

Health and Safety Aspects of Food Processing Technologies

Nutritional Evaluation of Food Processing

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Innovative Food Processing Technologies: A Comprehensive Review

Food Processing Technologies: Impact on Product Attributes

Handbook of Food Processing Equipment (Food Engineering Series)