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Physical properties of foods : novel measurement techniques and applications

Author: Ignacio Arana
Publisher: Boca Raton, FL : CRC Press, ©2012.
Series: Contemporary food engineering (Unnumbered)
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Ignacio Arana
ISBN: 9781439835364 1439835365
OCLC Number: 462926296
Description: xiv, 406 p. : ill. ; 25 cm.
Contents: Basics of electronic, nondestructive technologies for the assessment of physical characteristics of foods / Abelardo Gutierrez, José Blasco, Enrique Moltó --
Rheological properties of foods / Ana Cristina Agulheiro Santos, Cristina Roseiro --
Textural properties of foods / J. Ignacio Arana --
Optical properties of foods / Begoña Hernández Salueña, Carlos Sáenz Gamasa --
Electrical properties of foods / Satyanarayan R.S. Dev, G.S. Vijaya Raghavan --
Thermodynamic properties of agricultural products processes / Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Emílio de Souza Santos --
Flow properties of foods / Paulo Cesar Corrêa, Emílio de Souza Santos, Pedro Casanova Treto --
The acoustic properties applied to the determination of internal quality parameters in fruits and vegetables / Belén Diezma, Margarita Ruiz-Altisent --
Medical diagnostic theory applied to food technology / Alejandro Arana, J. Ignacio Arana --
Mechanical damage of foods / Silvia Arazuri --
Measurement of physical properties of fruits using image analysis / José Blasco [and others] --
Novel measurement techniques of physical properties of vegetables / J. Ignacio Arana --
Physical properties of cereal products / Iñigo Arozarena [and others] --
Physical properties of meat and meat products / Kizkitza Insausti, Maria José Beriain, Maria Victoria Sarriés --
Physical properties of dairy products / Lourdes Sánchez, Maria Dolores Pérez.
Series Title: Contemporary food engineering (Unnumbered)
Responsibility: edited by Ignacio Arana.

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"Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better Read more...

 
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