Physical-chemical properties of foods: new tools for prediction
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
2015
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| Schriftenreihe: | Modeling and control of food processes set
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation |
| Beschreibung: | 1 Online-Ressource (106 pages) |
| ISBN: | 9780081008065 0081008066 9781785480072 1785480073 |
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| 500 | |a The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation | ||
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Datensatz im Suchindex
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| author | Ndob, Aïchatou Musavu |
| author_facet | Ndob, Aïchatou Musavu |
| author_role | aut |
| author_sort | Ndob, Aïchatou Musavu |
| author_variant | a m n am amn |
| building | Verbundindex |
| bvnumber | BV043216543 |
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| ctrlnum | (ZDB-33-EBS)ocn921888918 (OCoLC)921888918 (DE-599)BVBBV043216543 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043216543 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:20:47Z |
| institution | BVB |
| isbn | 9780081008065 0081008066 9781785480072 1785480073 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028639567 |
| oclc_num | 921888918 |
| open_access_boolean | |
| physical | 1 Online-Ressource (106 pages) |
| psigel | ZDB-33-ESD ZDB-33-EBS FLA_PDA_ESD |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Elsevier |
| record_format | marc |
| series2 | Modeling and control of food processes set |
| spelling | Ndob, Aïchatou Musavu Verfasser aut Physical-chemical properties of foods new tools for prediction Aïchatou Ndob, Malik Melas, André Lebert Amsterdam Elsevier 2015 1 Online-Ressource (106 pages) txt rdacontent c rdamedia cr rdacarrier Modeling and control of food processes set Includes bibliographical references and index The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation TECHNOLOGY & ENGINEERING / Food Science bisacsh Food fast Food industry and trade fast Food / Preservation fast Food Food industry and trade Food Preservation Melas, Malik Sonstige oth Lebert, André Sonstige oth http://www.sciencedirect.com/science/book/9781785480072 Verlag Volltext |
| spellingShingle | Ndob, Aïchatou Musavu Physical-chemical properties of foods new tools for prediction TECHNOLOGY & ENGINEERING / Food Science bisacsh Food fast Food industry and trade fast Food / Preservation fast Food Food industry and trade Food Preservation |
| title | Physical-chemical properties of foods new tools for prediction |
| title_auth | Physical-chemical properties of foods new tools for prediction |
| title_exact_search | Physical-chemical properties of foods new tools for prediction |
| title_full | Physical-chemical properties of foods new tools for prediction Aïchatou Ndob, Malik Melas, André Lebert |
| title_fullStr | Physical-chemical properties of foods new tools for prediction Aïchatou Ndob, Malik Melas, André Lebert |
| title_full_unstemmed | Physical-chemical properties of foods new tools for prediction Aïchatou Ndob, Malik Melas, André Lebert |
| title_short | Physical-chemical properties of foods |
| title_sort | physical chemical properties of foods new tools for prediction |
| title_sub | new tools for prediction |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food fast Food industry and trade fast Food / Preservation fast Food Food industry and trade Food Preservation |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food Food industry and trade Food / Preservation Food Preservation |
| url | http://www.sciencedirect.com/science/book/9781785480072 |
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