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Books in Food chemistry

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91-94 of 94 results in All results

Physical Properties of Foods and Food Processing Systems

  • 1st Edition
  • January 1, 1990
  • M J Lewis
  • English
  • Paperback
    9 7 8 - 1 - 8 5 5 7 3 - 2 7 2 - 8
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 2 - 3
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Food Emulsions and Foams

  • 1st Edition
  • February 1, 1987
  • E. Dickinson
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 0 - 0
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Food Structure

  • 1st Edition
  • January 1, 1987
  • J. R. Mitchell + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 4 - 8
The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

Sensory Evaluation Practices

  • 3rd Edition
  • June 28, 1973
  • Herbert Stone + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 7 4 3 5 - 9
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.