 | | | FOOD SCIENCE AND TECHNOLOGY
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Series edited by
Steve
Taylor
, University of Nebraska, Lincoln, USA
Description
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.
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Volumes in series
| | | | | | The Produce Contamination Problem
Causes and Solutions
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Edited By Gerald Sapers, Ethan Solomon, Karl Matthews
ISBN-13: 978-0-12-374186-8, Year: 2009, USD 89.95, EUR 63.95, GBP 54.99
| | | | | | Introduction to Food Toxicology
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By Takayuki Shibamoto, Leonard Bjeldanes
ISBN-13: 978-0-12-374286-5, Year: 2009, USD 79.95, EUR 56.95, GBP 47.99
| | | | | | Thermobacteriology in Food Processing
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By C. Stumbo
ISBN-13: 978-0-12-675352-3,
ISBN-10: 0-12-675352-0, Year: 1973, GBP 207, USD 335, EUR 243.95
| | | | | | Microwaves in the Food Processing Industry
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Bernard Schweigert, Robert Decareau
ISBN-13: 978-0-12-208430-0,
ISBN-10: 0-12-208430-6, Year: 1985, USD 220, GBP 132.99, EUR 156.95
| | | | | | Statistical Methods in Food and Consumer Research
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Bernard Schweigert, Maximo Gacula, Jr., John Hawthorn, Jagbir Singh, George Stewart
ISBN-13: 978-0-12-272050-5,
ISBN-10: 0-12-272050-4, Year: 1984, USD 400, GBP 253, EUR 298.95
| | | | The Chemistry and Technology of Pectin
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Edited By Reginald Walter, Steve Taylor
ISBN-13: 978-0-12-733870-5,
ISBN-10: 0-12-733870-5, Year: 1991, GBP 184, USD 285, EUR 216.95
| | | | Wine Tasting
A Professional Handbook
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By Ronald Jackson
ISBN-13: 978-0-12-374181-3, Year: 2009, USD 89.95, EUR 63.95, GBP 54.99
| | | | Practical Design, Construction and Operation of Food Facilities
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By J. Peter Clark
ISBN-13: 978-0-12-374204-9, Year: 2009, USD 149.99, EUR 106.95, GBP 90.99
| | | | Postharvest Handling
A Systems Approach
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Edited By Wojciech Florkowski, Stanley Prussia, Robert Shewfelt, Bernhard Brueckner
ISBN-13: 978-0-12-374112-7,
ISBN-10: 0-12-374112-2, Year: 2009, GBP 78.99, EUR 92.95, USD 129.95
| | | | Food Process Engineering and Technology
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Edited By Zeki Berk
ISBN-13: 978-0-12-373660-4,
ISBN-10: 0-12-373660-9, Year: 2009, USD 99.95, EUR 70.95, GBP 60.99
| | | | Statistical Methods in Food and Consumer Research
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By Maximo Gacula, Jr., Jagbir Singh, Jian Bi, Stan Altan
ISBN-13: 978-0-12-373716-8,
ISBN-10: 0-12-373716-8, Year: 2009, GBP 78.99, EUR 92.95, USD 129.95
| | | | Wine Science
Principles and Applications
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By Ronald Jackson
ISBN-13: 978-0-12-373646-8,
ISBN-10: 0-12-373646-3, Year: 2008, EUR 98.95, USD 139, GBP 83.99
| | | | Computer Vision Technology for Food Quality Evaluation
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Edited By Da-Wen Sun
ISBN-13: 978-0-12-373642-0,
ISBN-10: 0-12-373642-0, Year: 2008, USD 149, EUR 108.95, GBP 92
| | | | Introduction to Food Engineering
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By R. Paul Singh, Dennis Heldman
ISBN-13: 978-0-12-370900-4,
ISBN-10: 0-12-370900-8, Year: 2009, USD 89.95, EUR 52.95, GBP 44.99
| | | | Starch
Chemistry and Technology
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Edited By James BeMiller, Roy Whistler
ISBN-13: 978-0-12-746275-2,
ISBN-10: 0-12-746275-9, Year: 2009, GBP 120.99, EUR 142.95, USD 199.99
| | | | Milk Proteins
From Expression to Food
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Edited By Abby Thompson, Mike Boland, Harjinder Singh
ISBN-13: 978-0-12-374039-7,
ISBN-10: 0-12-374039-8, Year: 2009, GBP 78.99, EUR 92.95, USD 129.95
| | | | Nutraceutical and Functional Food Regulations in the United States and Around the World
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Edited By Debasis Bagchi
ISBN-13: 978-0-12-373901-8,
ISBN-10: 0-12-373901-2, Year: 2008, GBP 78.99, EUR 92.95, USD 129.99
| | | | What Can Nanotechnology Learn From Biotechnology?
Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs
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Edited By Kenneth David, Paul Thompson
ISBN-13: 978-0-12-373990-2,
ISBN-10: 0-12-373990-X, Year: 2008, EUR 53.95, USD 74.95, GBP 44.99
| | | | Gluten-Free Cereal Products and Beverages
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Edited By Elke Arendt, Fabio Dal Bello
ISBN-13: 978-0-12-373739-7,
ISBN-10: 0-12-373739-7, Year: 2008, GBP 78.99, EUR 92.95, USD 129.95
| | | | Waste Management for the Food Industries
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By Ioannis Arvanitoyannis
ISBN-13: 978-0-12-373654-3,
ISBN-10: 0-12-373654-4, Year: 2008, USD 160, GBP 109, EUR 128.95
| | | | Foodborne Infections and Intoxications
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Hans Riemann, Dean Cliver
ISBN-13: 978-0-12-588365-8,
ISBN-10: 0-12-588365-X, Year: 2005, USD 140, EUR 69.97, GBP 63
| | | | Nutrient Metabolism
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By Martin Kohlmeier
ISBN-13: 978-0-12-417762-8,
ISBN-10: 0-12-417762-X, Year: 2003, EUR 66, USD 165, GBP 59.40
| | | | Sensory Evaluation Practices
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By Herbert Stone, Joel Sidel
ISBN-13: 978-0-12-672690-9,
ISBN-10: 0-12-672690-6, Year: 2004, EUR 48.57, USD 120, GBP 43.80
| | | | Introduction to Food Toxicology
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By Takayuki Shibamoto, Steve Taylor, Leonard Bjeldanes
ISBN-13: 978-0-12-640025-0,
ISBN-10: 0-12-640025-3, Year: 1993, EUR 35.95, USD 49.95, GBP 29.99
| | | | Enzymes in Food Processing
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Edited By Tilak Nagodawithana, Steve Taylor, Gerald Reed
ISBN-13: 978-0-12-513630-3,
ISBN-10: 0-12-513630-7, Year: 1993, EUR 85.95, USD 115, GBP 73
| | | | Postharvest Handling
A Systems Approach
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Edited By Robert Shewfelt, Steve Taylor, Stanley Prussia
ISBN-13: 978-0-12-639990-5,
ISBN-10: 0-12-639990-5, Year: 1993, GBP 57, EUR 66.95, USD 94.95
| | | | Low-Fat Meats
Design Strategies and Human Implications
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Edited By Harold Hafs, Steve Taylor, Robert Zimbelman
ISBN-13: 978-0-12-313260-4,
ISBN-10: 0-12-313260-6, Year: 1994, USD 79.95, GBP 49, EUR 57.95
| | | | The Nutrition Transition
Diet and Disease in the Developing World
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Benjamin Caballero
ISBN-13: 978-0-12-153654-1,
ISBN-10: 0-12-153654-8, Year: 2003, USD 120, EUR 85.95, GBP 72.99
| | | | Polysaccharide Dispersions
Chemistry and Technology in Food
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By Reginald Walter, Steve Taylor
ISBN-13: 978-0-12-733865-1,
ISBN-10: 0-12-733865-9, Year: 1998, EUR 59.95, GBP 51, USD 84.95
| | | | Food Texture and Viscosity
Concept and Measurement
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By Malcolm Bourne
ISBN-13: 978-0-12-119062-0,
ISBN-10: 0-12-119062-5, Year: 2003, EUR 93.95, USD 129, GBP 80
| | | | Phase Transitions in Foods
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By Yrjö Roos, Steve Taylor
ISBN-13: 978-0-12-595340-5,
ISBN-10: 0-12-595340-2, Year: 1995, GBP 57, EUR 66.95, USD 84.95
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Last update: 5 Nov 2009
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