Physical Chemical Properties Of Foods

Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
Publisher : Elsevier
Page : 106 pages
File Size : 49,8 Mb
Release : 2015-09-18
Category : Technology & Engineering
ISBN : 9780081008065

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Physical-Chemical Properties of Foods by Aïchatou Musavu Ndob,Malik Melas,André Lebert Pdf

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Author : Serpil Sahin,Servet Gülüm Sumnu
Publisher : Springer Science & Business Media
Page : 254 pages
File Size : 40,9 Mb
Release : 2007-05-27
Category : Technology & Engineering
ISBN : 9780387308081

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Physical Properties of Foods by Serpil Sahin,Servet Gülüm Sumnu Pdf

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. 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 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.

Author : Martin R. Okos
Publisher : Unknown
Page : 407 pages
File Size : 45,8 Mb
Release : 1986
Category : Food
ISBN : OCLC:1245641752

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Physical and Chemical Properties of Food by Martin R. Okos Pdf

Author : Pieter Walstra
Publisher : CRC Press
Page : 834 pages
File Size : 44,5 Mb
Release : 2002-10-08
Category : Technology & Engineering
ISBN : 0203910435

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Physical Chemistry of Foods by Pieter Walstra Pdf

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Author : Micha Peleg,Edward B. Bagley
Publisher : Avi Publishing Company
Page : 532 pages
File Size : 49,7 Mb
Release : 1983
Category : Technology & Engineering
ISBN : 0870554182

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Physical Properties of Foods by Micha Peleg,Edward B. Bagley Pdf

Author : Ignacio Arana
Publisher : CRC Press
Page : 420 pages
File Size : 50,9 Mb
Release : 2012-02-27
Category : Technology & Engineering
ISBN : 9781439835371

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Physical Properties of Foods by Ignacio Arana Pdf

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas

Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Page : 506 pages
File Size : 52,6 Mb
Release : 2001-06-22
Category : Technology & Engineering
ISBN : 1566769604

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Chemical and Functional Properties of Food Proteins by Zdzislaw E. Sikorski Pdf

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Author : Anonim
Publisher : Unknown
Page : 22 pages
File Size : 44,7 Mb
Release : 1983
Category : Electronic
ISBN : OCLC:154272198

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Physical Properties of Foods by Anonim Pdf

Author : Ludger Figura,Arthur A. Teixeira
Publisher : Springer Science & Business Media
Page : 550 pages
File Size : 40,5 Mb
Release : 2007-08-24
Category : Technology & Engineering
ISBN : 9783540341949

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Food Physics by Ludger Figura,Arthur A. Teixeira Pdf

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Author : Michael John Lewis
Publisher : Wiley-VCH
Page : 476 pages
File Size : 47,9 Mb
Release : 1987
Category : Fluid dynamics
ISBN : CORNELL:31924050512296

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Physical Properties of Foods and Food Processing Systems by Michael John Lewis Pdf

The properties of fluids, hydrostatics, and flow dynamics; viscosity relationships; solid rheology and texture measurements; surface properties; thermodynamic and thermal properties; specific and latent heat changes; heat transfer mechanisms and unsteady-state heat transfer; properties of gases and vapors and their relationship to foods; electrical properties; and gas diffusion and mass transfer.

Author : Enrique Ortega-Rivas,Pablo Juliano,Hong Yan
Publisher : Springer Science & Business Media
Page : 372 pages
File Size : 50,6 Mb
Release : 2006-04-04
Category : Technology & Engineering
ISBN : 9780387276137

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Food Powders by Enrique Ortega-Rivas,Pablo Juliano,Hong Yan Pdf

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Author : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 50,5 Mb
Release : 2020-01-30
Category : Technology & Engineering
ISBN : 9780128117262

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Introduction to the Chemistry of Food by Michael Zeece Pdf

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
Page : 528 pages
File Size : 51,6 Mb
Release : 2014-12-19
Category : Technology & Engineering
ISBN : 9781118860618

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Applied Food Protein Chemistry by Zeynep Ustunol Pdf

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Author : Anonim
Publisher : BoD – Books on Demand
Page : 166 pages
File Size : 41,8 Mb
Release : 2020-03-11
Category : Science
ISBN : 9781838801151

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Chemical Properties of Starch by Anonim Pdf

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Page : 0 pages
File Size : 53,7 Mb
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 364236604X

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Handbook of Food Chemistry by Peter Chi Keung Cheung,Bhavbhuti M. Mehta Pdf

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.