Physical Chemical Properties of Foods

Physical Chemical Properties of Foods
Author: Aïchatou Musavu Ndob,Malik Melas,André Lebert
Publsiher: Elsevier
Total Pages: 106
Release: 2015-09-18
Genre: Technology & Engineering
ISBN: 9780081008065

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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

Physical Properties of Foods

Physical Properties of Foods
Author: Serpil Sahin,Servet Gülüm Sumnu
Publsiher: Springer Science & Business Media
Total Pages: 254
Release: 2007-05-27
Genre: Technology & Engineering
ISBN: 9780387308081

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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.

Physical Chemistry of Foods

Physical Chemistry of Foods
Author: Pieter Walstra
Publsiher: CRC Press
Total Pages: 834
Release: 2002-10-08
Genre: Technology & Engineering
ISBN: 0203910435

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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.

Physical Properties of Foods and Food Processing Systems

Physical Properties of Foods and Food Processing Systems
Author: M J Lewis
Publsiher: Elsevier
Total Pages: 480
Release: 1990-01-01
Genre: Technology & Engineering
ISBN: 9781845698423

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This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Physical and Chemical Properties of Food

Physical and Chemical Properties of Food
Author: Martin R. Okos
Publsiher: Unknown
Total Pages: 407
Release: 1986
Genre: Food
ISBN: OCLC:1245641752

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Physical Properties of Foods

Physical Properties of Foods
Author: Micha Peleg,Edward B. Bagley
Publsiher: Avi Publishing Company
Total Pages: 532
Release: 1983
Genre: Technology & Engineering
ISBN: 0870554182

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Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
Author: Michael Zeece
Publsiher: Academic Press
Total Pages: 432
Release: 2020-01-30
Genre: Technology & Engineering
ISBN: 9780128117262

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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

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 506
Release: 2001-06-22
Genre: Technology & Engineering
ISBN: 1566769604

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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.