國立虎尾科技大學 |

Physical-chemical properties of foods : = new tools for prediction /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Physical-chemical properties of foods :/ Aïchatou Ndob, Malik Melas, André Lebert.
其他題名:	new tools for prediction /
作者:	Musavu Ndob, Aïchatou,
其他作者:	Melas, Malik,
面頁冊數:	1 online resource (106 pages) :illustrations :
標題:	Food. -
電子資源:	https://www.sciencedirect.com/science/book/9781785480072
ISBN:	9780081008065

Physical-chemical properties of foods : = new tools for prediction /
Musavu Ndob, Aïchatou,

Physical-chemical properties of foods :new tools for prediction /Aïchatou Ndob, Malik Melas, André Lebert. - 1 online resource (106 pages) :illustrations - Modeling and control of food processes set. - 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.

ISBN: 9780081008065Subjects--Topical Terms:

581281
Food.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664

Physical-chemical properties of foods : = new tools for prediction /
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520 $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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