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Food Physics

2007-08-24 Technology & Engineering
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Release : 2007-08-24
Genre : Technology & Engineering
Kind : eBook
Book Rating : 943/5 ( reviews)

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Book Synopsis Food Physics by : Ludger Figura

Download or read book Food Physics written by Ludger Figura. This book was released on 2007-08-24. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Food Physics

2023-06-06 Technology & Engineering
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Release : 2023-06-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 982/5 ( reviews)

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Book Synopsis Food Physics by : Ludger O. Figura

Download or read book Food Physics written by Ludger O. Figura. This book was released on 2023-06-06. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

2020-10-20 Science
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Release : 2020-10-20
Genre : Science
Kind : eBook
Book Rating : 930/5 ( reviews)

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Book Synopsis Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by : Michael Brenner

Download or read book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine written by Michael Brenner. This book was released on 2020-10-20. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Chemical Physics of Food

2008-04-15 Technology & Engineering
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Release : 2008-04-15
Genre : Technology & Engineering
Kind : eBook
Book Rating : 524/5 ( reviews)

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Book Synopsis The Chemical Physics of Food by : Peter Belton

Download or read book The Chemical Physics of Food written by Peter Belton. This book was released on 2008-04-15. Available in PDF, EPUB and Kindle. Book excerpt: This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods

Physics in Food Manufacturing

2020-06-12
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Release : 2020-06-12
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Kind : eBook
Book Rating : 974/5 ( reviews)

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Book Synopsis Physics in Food Manufacturing by : Megan Povey

Download or read book Physics in Food Manufacturing written by Megan Povey. This book was released on 2020-06-12. Available in PDF, EPUB and Kindle. Book excerpt: This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK. Key Features The first authoritative account of the diverse role that physics and physicists play in the food processing industry. A go-to reference source for anyone wishing to become involved in food processing - science, technology, engineering. Expert accounts by leading academics and industrial scientists.

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