Food Science and Technology

Physical properties of foods are crucial in product development, process design, shelf life and quality. Accurate and reliable physical properties are required ...for accurate process simulation and optimization, however becaues of the complex and reactive nature of food materials, determination of physical properties is a challenging task. Despite the importance of understanding the relationships between these properties, there are only a handful of books written on the physical properties of foods, and typically they are treated separately. There are books on rheological properties of food, food emulsions, crystallization in foods, and others but it's time to put these topics together in a single book.Written from the viewpoint of a practicing food technologist, this book provides readers with a working knowledge of physical properties of foods. Each topic covers the theoretical aspects but more emphasis is placed on the actual practical application in food systems. View full descriptionHide full description

Latest volumes

The Produce Contamination Problem
Edited by Karl Matthews, Gerald Sapers, Charles Gerba
Hardbound, 492 Pages
Published: March 2014
ISBN 13: 978-0-12-404611-5

Foodborne Infections and Intoxications
Edited by J. Glenn Morris, Jr., Morris Potter
Hardbound, 568 Pages
Published: March 2013
ISBN 13: 978-0-12-416041-5

Food Process Engineering and Technology
By Zeki Berk
Hardbound, 720 Pages
Published: July 2013
ISBN 13: 978-0-12-415923-5

Nutraceutical and Functional Food Regulations in the United States and Around the World
Edited by Debasis Bagchi
Hardbound, 592 Pages
Published: March 2014
ISBN 13: 978-0-12-405870-5

Other volumes

Milk Proteins
Edited by Mike Boland, Harjinder Singh, Abby Thompson
Hardbound, 622 Pages
Published: July 2014
ISBN 13: 978-0-12-405171-3

Introduction to Food Engineering
By R Paul Singh, Dennis Heldman
Hardbound, 892 Pages
Published: August 2013
ISBN 13: 978-0-12-398530-9

Risk Management for Food Allergy
Edited by Charlotte Madsen, Rene Crevel, Clare Mills, Steve Taylor
Hardbound, 330 Pages
Published: November 2013
ISBN 13: 978-0-12-381988-8

Food Preservation Process Design
By Dennis Heldman
Hardbound, 368 Pages
Published: February 2011
ISBN 13: 978-0-12-372486-1

Sensory Evaluation Practices
By Herbert Stone, Rebecca Bleibaum, Heather Thomas
Hardbound, 446 Pages
Published: August 2012
ISBN 13: 978-0-12-382086-0

Wine Science
By Ronald Jackson
Hardbound, 978 Pages
Published: June 2014
ISBN 13: 978-0-12-381468-5

The Produce Contamination Problem
Edited by Karl Matthews, Gerald Sapers, Gerald Sapers, Ethan Solomon, Karl Matthews
Hardbound, 496 Pages
Published: May 2009
ISBN 13: 978-0-12-374186-8

Starch: Chemistry and Technology
Edited by Roy Whistler, James BeMiller, Eugene Paschall
Hardbound, 589 Pages
Published: April 1984
ISBN 13: 978-0-12-746270-7

Introduction to Food Toxicology
By Takayuki Shibamoto, Takayuki Shibamoto, Leonard Bjeldanes
Hardbound, 320 Pages
Published: March 2009
ISBN 13: 978-0-12-374286-5

Thermobacteriology in Food Processing
By C. Stumbo
Paperback, 336 Pages
Published: June 1973
ISBN 13: 978-1-4933-0202-4

Microwaves in the Food Processing Industry
Series Editor: Bernard Schweigert, Richard Mudgett, Robert Decareau
Hardbound, 234 Pages
Published: August 1985
ISBN 13: 978-0-12-208430-0

Statistical Methods in Food and Consumer Research
Series Editor: John Hawthorn, George Stewart, Bernard Schweigert, Jagbir Singh, Maximo Gacula, Jr.
Hardbound, 505 Pages
Published: December 1984
ISBN 13: 978-0-12-272050-5

The Chemistry and Technology of Pectin
Series Editor: Steve Taylor, Reginald Walter
Hardbound, 448 Pages
Published: December 1991
ISBN 13: 978-0-12-733870-5

Wine Tasting
By Ronald Jackson, Ronald Jackson
Hardbound, 512 Pages
Published: April 2009
ISBN 13: 978-0-12-374181-3

Practical Design, Construction and Operation of Food Facilities
By J. Peter Clark
Hardbound, 328 Pages
Published: August 2008
ISBN 13: 978-0-12-374204-9

Postharvest Handling
Edited by Wojciech Florkowski, Wojciech Florkowski, Robert Shewfelt, Bernhard Brueckner, Stanley Prussia, Stanley Prussia, Robert Shewfelt, Bernhard Brueckner
Hardbound, 640 Pages
Published: January 2009
ISBN 13: 978-0-12-374112-7

Food Process Engineering and Technology
Edited by Zeki Berk, Zeki Berk
Hardbound, 624 Pages
Published: September 2008
ISBN 13: 978-0-12-373660-4

Statistical Methods in Food and Consumer Research
By Maximo Gacula, Jr., Jagbir Singh, Jian Bi, Stan Altan
Hardbound, 888 Pages
Published: November 2008
ISBN 13: 978-0-12-373716-8

Wine Science
By Ronald Jackson, Ronald Jackson
Hardbound, 776 Pages
Published: March 2008
ISBN 13: 978-0-12-373646-8

Computer Vision Technology for Food Quality Evaluation
Edited by Da-Wen Sun, Da-Wen Sun
Hardbound, 600 Pages
Published: December 2007
ISBN 13: 978-0-12-373642-0

Starch
Edited by James BeMiller, Roy Whistler
Hardbound, 894 Pages
Published: March 2009
ISBN 13: 978-0-12-746275-2

Milk Proteins
Edited by Mike Boland, Harjinder Singh, Abby Thompson, Abby Thompson, Mike Boland, Harjinder Singh
Hardbound, 552 Pages
Published: September 2008
ISBN 13: 978-0-12-374039-7

Nutraceutical and Functional Food Regulations in the United States and Around the World
Edited by Debasis Bagchi, Debasis Bagchi
Hardbound, 462 Pages
Published: July 2008
ISBN 13: 978-0-12-373901-8

What Can Nanotechnology Learn From Biotechnology?
Edited by Kenneth David, Paul Thompson
Hardbound, 360 Pages
Published: February 2008
ISBN 13: 978-0-12-373990-2

Gluten-Free Cereal Products and Beverages
Edited by Elke Arendt, Fabio Dal Bello
Hardbound, 464 Pages
Published: April 2008
ISBN 13: 978-0-12-373739-7

Waste Management for the Food Industries
By Ioannis Arvanitoyannis
Hardbound, 1096 Pages
Published: November 2007
ISBN 13: 978-0-12-373654-3

Wine Tasting
By Ronald Jackson
Hardbound, 295 Pages
Published: February 2002
ISBN 13: 978-0-12-379076-7

Wine Science
By Ronald Jackson
Hardbound, 645 pages
Published: April 2000
ISBN 13: 978-0-12-379062-0

Nutrient Metabolism
By Martin Kohlmeier
Hardbound, 840 Pages
Published: October 2003
ISBN 13: 978-0-12-417762-8

Sensory Evaluation Practices
By Herbert Stone, Joel Sidel
Paperback, 408 Pages
Published: June 1973
ISBN 13: 978-1-4933-0201-7

Introduction to Food Toxicology
Series Editor: Steve Taylor, Takayuki Shibamoto, Leonard Bjeldanes
Hardbound, 213 Pages
Published: June 1993
ISBN 13: 978-0-12-640025-0

Enzymes in Food Processing
Series Editor: Steve Taylor, Tilak Nagodawithana, Gerald Reed
Hardbound, 480 Pages
Published: June 1993
ISBN 13: 978-0-12-513630-3

Postharvest Handling
Series Editor: Steve Taylor, Robert Shewfelt, Stanley Prussia
Hardbound, 358 Pages
Published: December 1992
ISBN 13: 978-0-12-639990-5

Low-Fat Meats
Series Editor: Steve Taylor, Harold Hafs, Robert Zimbelman
Hardbound, 330 Pages
Published: November 1994
ISBN 13: 978-0-12-313260-4

The Nutrition Transition
Edited by Benjamin Caballero
Paperback, 276 Pages
Published: August 2002
ISBN 13: 978-1-4933-0021-1

Polysaccharide Dispersions
Series Editor: Steve Taylor, Reginald Walter
Hardbound, 236 Pages
Published: October 1997
ISBN 13: 978-0-12-733865-1

Food Texture and Viscosity
By Malcolm Bourne
Paperback, 416 Pages
Published: February 1999
ISBN 13: 978-1-4933-0016-7