Food Physics focuses on the physical properties of food and food ingredients and the determination of these properties. The physical properties of food play an important role in modern food production. The determination of physical properties of food, food ingredients and raw materials is indispensable for planning and controlling the respective production processes. The quality control of food and food products uses not only chemical and microbiological parameters, but also physical properties.

This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. This book will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries.

Editorial: Springer

Librerías: amazon.com