Physical Properties by Lamin S Kassama
This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.-
Engineering Aspects of Cereal and Cereal-Based Products
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Engineering Aspects of Food Emulsification and Homogenization
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Innovative Technologies in Seafood Processing
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Advances in Vinegar Production
- Agricultural, Biosystems, and Biological Engineering Education
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Bioreactor Technology in Food Processing
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Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources
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Advances in Sustainable Meat Technology
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Insects for Human Consumption
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Fermentation Processes Engineering in the Food Industry
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Food Quality Assurance
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Trends in Fish Processing Technologies
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Handbook of Frozen Food Processing and Packaging
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Biosensors in Food Processing, Safety, and Quality Control
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Advances in Fruit Processing Technologies
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Operations in Food Refrigeration
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Food Process Engineering Operations
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Emerging Technologies for Food Quality and Food Safety Evaluation
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Thermal Food Processing
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Innovative Processing Technologies for Foods with Bioactive Compounds
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Enhancing Extraction Processes in the Food Industry
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Physical Properties of Foods
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Innovation in Food Engineering
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Modified Atmosphere and Active Packaging Technologies
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Advances in Postharvest Fruit and Vegetable Technology
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Food Nanotechnology
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Advances in Food Bioproducts and Bioprocessing Technologies
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Advances in Deep-Fat Frying of Foods
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Edible Food Packaging
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Advances in Technologies for Producing Food-relevant Polyphenols
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High Pressure Processing of Fruit and Vegetable Products
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Juice Processing
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Advances in Food Extrusion Technology
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Food Engineering Handbook
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Advances in Meat Processing Technology
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Ultraviolet Light in Food Technology
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Advances in Noninvasive Food Analysis
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Advances in Processing Technologies for Bio-based Nanosystems in Food
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Membrane Processing of Liquid Foods and Bioproducts
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Engineering Innovations in Sensory Science
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Food Toxicology and Safety
| SKU | Unavailable |
| ISBN 13 | 9781466590274 |
| ISBN 10 | 1466590270 |
| Title | Physical Properties |
| Author | Lamin S Kassama |
| Series | Contemporary Food Engineering |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | CRC Press |
| Year published | 2021-01-01 |
| Number of pages | 304 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |