Food Physics

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Food Physics

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Author : Ludger Figura
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-08-24

Food Physics written by Ludger Figura and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-24 with Technology & Engineering categories.

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.

Food Physics

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Author : Scientific American Editors
language : en
Publisher: Scientific American Educational Publishing
Release Date : 2022-07-30

Food Physics written by Scientific American Editors and has been published by Scientific American Educational Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-30 with categories.

Kitchens can not only be a source of culinary inspiration, but also scientific discovery! Readers will learn how some of their favorite foods and recipes connect to important scientific concepts through the ten hands-on experiments featured in this engaging title. Step-by-step instructions enhanced with vivid illustrations guide readers through activities involving everything from making pepper "dance" to baking ice cream and crafting the perfect macaroni and cheese sauce. Explanatory text then reveals how these fun culinary activities involve vital scientific disciplines such as physics and chemistry.

The Chemical Physics Of Food

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Author : Peter Belton
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15

The Chemical Physics Of Food written by Peter Belton and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.

This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods

Food Physics

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Author : Ludger O. Figura
language : en
Publisher: Springer Nature
Release Date : 2023-06-06

Food Physics written by Ludger O. Figura and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.

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.

Physics In Food Manufacturing

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Author : POVEY
language : en
Publisher: IOP Publishing Limited
Release Date : 2020-06-12

Physics In Food Manufacturing written by POVEY and has been published by IOP Publishing Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-12 with categories.

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK. Key Features The first authoritative account of the diverse role that physics and physicists play in the food processing industry. A go-to reference source for anyone wishing to become involved in food processing - science, technology, engineering. Expert accounts by leading academics and industrial scientists.

Science And Cooking Physics Meets Food From Homemade To Haute Cuisine

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Author : Michael Brenner
language : en
Publisher: W. W. Norton & Company
Release Date : 2020-10-20

Science And Cooking Physics Meets Food From Homemade To Haute Cuisine written by Michael Brenner and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-20 with Science categories.

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Physics In Food Manufacturing

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Author : Megan J. Povey
language : en
Publisher:
Release Date : 2020

Physics In Food Manufacturing written by Megan J. Povey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with TECHNOLOGY & ENGINEERING categories.

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK.

Food Materials Science

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Author : Jose Miguel Aguilera
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-06

Food Materials Science written by Jose Miguel Aguilera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-06 with Technology & Engineering categories.

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Physics In Food Manufacturing

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Author : Megan Povey
language : en
Publisher:
Release Date : 2020-06-12

Physics In Food Manufacturing written by Megan Povey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-12 with categories.

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK. Key Features The first authoritative account of the diverse role that physics and physicists play in the food processing industry. A go-to reference source for anyone wishing to become involved in food processing - science, technology, engineering. Expert accounts by leading academics and industrial scientists.

Food Process Engineering Principles And Data

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Author : Michael Lewis
language : en
Publisher: Woodhead Publishing
Release Date : 2022-11-18

Food Process Engineering Principles And Data written by Michael Lewis and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-18 with Technology & Engineering categories.

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. Thoroughly explores a collection of data on the physical properties of foods and food processing systems Presents background information on the chemical, physical and engineering properties of foods Includes comprehensive charts with data on food properties