Food Properties Handbook

Un libro in lingua di Rahman M. Shafiur (EDT) edito da Taylor & Francis, 2009

  • € 150,40
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The first edition was attributed solely to Rahman (Sultan Qaboos U., Oman), who perhaps wrote all of the seven chapters. This second edition has been expanded to 24 chapters by academic and industry scientists from all over the world. Writing for colleagues and others in the food and food-processing industries, they describe methods for identifying and measuring characteristics of food and ingredients, and share some of the findings from such measurement. Their topics include data and models of water activity, predicting ice content in frozen foods, the gelatinization of starch, specific heat and the enthalpy of foods, the thermal conductivity of foods, measuring the surface heat transfer coefficient, and acoustic properties of foods. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)

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