Physical Properties of Foods
Product Details
Hardcover: 258 pagesPublisher: Springer; 1 edition (May 24, 2006)Language: EnglishISBN-10:ISBN-13: 978-0387307800 Product Dimensions: 10.1 x 6.8 x 0.7 inches
Product Description
Product Description
Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.
This book provides a fundamental understanding of physical properties of foods. 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 area 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. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.
Links
http://depositfiles.com/en/files/2314387
http://www.filefactory.com/file/6754ed/n/Physical_Properties_of_Foods_rar
This book provides a fundamental understanding of physical properties of foods. 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 area 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. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.
Links
http://depositfiles.com/en/files/2314387
http://www.filefactory.com/file/6754ed/n/Physical_Properties_of_Foods_rar
Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
Product Details
Hardcover: 372 pages
Publisher: Springer; 1 edition (April 4, 2005)
Language: English
ISBN-10: 0306478064
ISBN-13: 978-0306478062
Product Dimensions: 10 x 6.9 x 1.2 inches
Product Description
Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review.
It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.
Links
http://rapidshare.com/files/13224246/Food_Powders.rar.html
Vitamins In Foods: Analysis, Bioavailability, and Stability (Food Science and Technology)
Product Details
Hardcover: 824 pages
Publisher: CRC; 1 edition (November 1, 2005)
Language: English
ISBN-10: 1574448048
ISBN-13: 978-1574448047
Product Dimensions: 9 x 6.4 x 1.9 inches
Product Description
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods. The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.
Analytical topics of particular interest include the identification of problems associated with quantitatively extracting vitamins from the food matrix; assay techniques, including immunoassays, protein binding, microbiological, and biosensor assays; the presentation of high-performance liquid chromatography (HPLC) methodology illustrated in tables accompanied by step-by-step details of sample preparation; the explanation of representative separations (chromatograms) taken from original research papers are reproduced together with ultraviolet and florescence spectra of vitamins; the appraisal of various analytical approaches that are currently employed.
Comprehensive andcomplete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a must have resource for those who need the latest information on analytical methodology and factors affecting vitamin bioavailability and retention in foods.
Links
http://rapidshare.com/files/40990558/Ball_ViFABaS.rar
