Food properties handbook:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2009
|
| Ausgabe: | 2. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 861 S. Ill., graph. Darst. |
| ISBN: | 9780849350054 0849350050 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804143376802512896 |
|---|---|
| adam_text | Titel: Food properties handbook
Autor: Rahman, Shafiur
Jahr: 2009
Contents
Preface..............................................................................................................................................ix
Acknowledgments............................................................................................................................xi
Editor..............................................................................................................................................xiii
Contributors....................................................................................................................................xv
Chapter 1
Food Properties: An Overview......................................................................................................... 1
Mohammad Shafiur Rahman
Chapter 2
Water Activity Measurement Methods of Foods.............................................................................9
Mohammad Shafiur Rahman and Shyam S. Sablani
Chapter 3
Data and Models of Water Activity. I: Solutions and Liquid Foods.............................................33
Piotr P. Lewicki
Chapter 4
Data and Models of Water Activity. II: Solid Foods.....................................................................67
Piotr P. Lewicki
Chapter 5
Freezing Point: Measurement, Data, and Prediction.................................................................... 153
Mohammad Shafiur Rahman, K.M. Machado-Velasco, M.E. Sosa-Morales,
and Jorge F. Velez-Ruiz
Chapter 6
Prediction of Ice Content in Frozen Foods................................................................................... 193
Mohammad Shafiur Rahman
Chapter 7
Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements...........................207
Stefan Kasapis
Chapter 8
Glass Transition Data and Models of Foods................................................................................247
Mohammad Shafiur Rahman
Chapter 9
Gelatinization of Starch................................................................................................................287
Shy am S. Sablani
Chapter 10
Crystallization: Measurements, Data, and Prediction...................................................................323
Kirsi Jouppila and Yrjo H. Roos
Chapter 11
Sticky and Collapse Temperature: Measurements, Data, and Predictions...................................347
Benu P. Adhikari and Bhesh R. Bhandari
Chapter 12
State Diagrams of Foods...............................................................................................................381
Didem Z. Icoz and Jozef L. Kokini
Chapter 13
Measurement of Density, Shrinkage, and Porosity......................................................................397
Panagiotis A. Michailidis, Magdalini K. Krokida, G.I. Bisharat,
Dimitris Marinos-Kouris, and Mohammad Shafiur Rahman
Chapter 14
Data and Models of Density, Shrinkage, and Porosity................................................................417
Panagiotis A. Michailidis, Magdalini K. Krokida, and Mohammad Shafiur Rahman
Chapter 15
Shape, Volume, and Surface Area................................................................................................501
Mohammad Shafiur Rahman
Chapter 16
Specific Heat and Enthalpy of Foods...........................................................................................517
R. Paul Singh, Ferruh Erdogdu, and Mohammad Shafiur Rahman
Chapter 17
Thermal Conductivity Measurement of Foods.............................................................................545
Jasim Ahmed and Mohammad Shafiur Rahman
Chapter 18
Thermal Conductivity Data of Foods...........................................................................................5gl
Jasim Ahmed and Mohammad Shafiur Rahman
VI!
Chapter 19
Thermal Conductivity Prediction of Foods..................................................................................623
Mohammad Shafiur Rahman and Ghalib Said Al-Saidi
Chapter 20
Thermal Diffusivity of Foods: Measurement, Data, and Prediction............................................649
Mohammad Shafiur Rahman and Ghalib Said Al-Saidi
Chapter 21
Measurement of Surface Heat Transfer Coefficient.....................................................................697
Shyam S. Sablani
Chapter 22
Surface Heat Transfer Coefficients with and without Phase Change...........................................717
Liyun Zheng, Adriana Delgado, and Da-Wen Sun
Chapter 23
Surface Heat Transfer Coefficient in Food Processing................................................................759
Panagiotis A. Michailidis, Magdalini K. Krokida, and Mohammad Shafiur Rahman
Chapter 24
Acoustic Properties of Foods........................................................................................................811
Piotr P. Lewicki, Agata Marzec, and Zbigniew Ranachowski
Appendix A...................................................................................................................................843
Appendix B...................................................................................................................................845
Appendix C...................................................................................................................................849
Index.............................................................................................................................................851
|
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2. ed. |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T22:46:41Z |
| institution | BVB |
| isbn | 9780849350054 0849350050 |
| language | English |
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| physical | XVI, 861 S. Ill., graph. Darst. |
| publishDate | 2009 |
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| publisher | CRC Press |
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| spelling | Food properties handbook ed. by M. Shafiur Rahman 2. ed. Boca Raton, Fla. [u.a.] CRC Press 2009 XVI, 861 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food Analysis Food industry and trade Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 s DE-604 Lebensmittel (DE-588)4034870-2 s Physikalisch-chemische Eigenschaft (DE-588)4369521-8 s Rahman, Shafiur 1961- (DE-588)138596026 edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020643791&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food properties handbook Food Analysis Food industry and trade Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| subject_GND | (DE-588)4369521-8 (DE-588)4034870-2 (DE-588)4167032-2 |
| title | Food properties handbook |
| title_auth | Food properties handbook |
| title_exact_search | Food properties handbook |
| title_full | Food properties handbook ed. by M. Shafiur Rahman |
| title_fullStr | Food properties handbook ed. by M. Shafiur Rahman |
| title_full_unstemmed | Food properties handbook ed. by M. Shafiur Rahman |
| title_short | Food properties handbook |
| title_sort | food properties handbook |
| topic | Food Analysis Food industry and trade Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| topic_facet | Food Analysis Food industry and trade Physikalisch-chemische Eigenschaft Lebensmittel Lebensmittelanalyse |
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