Physical Chemical Properties of Foods

Physical Chemical Properties of Foods
Author: Aïchatou Musavu Ndob,Malik Melas,André Lebert
Publsiher: Elsevier
Total Pages: 106
Release: 2015-09-18
ISBN 10: 0081008066
ISBN 13: 9780081008065
Language: EN, FR, DE, ES & NL

Physical Chemical Properties of Foods Book Review:

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Physical Properties of Foods

Physical Properties of Foods
Author: Serpil Sahin,Servet Gülüm Sumnu
Publsiher: Springer Science & Business Media
Total Pages: 254
Release: 2007-05-27
ISBN 10: 0387308083
ISBN 13: 9780387308081
Language: EN, FR, DE, ES & NL

Physical Properties of Foods Book Review:

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 544
Release: 2006-10-25
ISBN 10: 1420009613
ISBN 13: 9781420009613
Language: EN, FR, DE, ES & NL

Chemical and Functional Properties of Food Components Book Review:

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Physical Chemistry of Foods

Physical Chemistry of Foods
Author: Pieter Walstra
Publsiher: CRC Press
Total Pages: 832
Release: 2002-10-08
ISBN 10: 9780203910436
ISBN 13: 0203910435
Language: EN, FR, DE, ES & NL

Physical Chemistry of Foods Book Review:

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Physico Chemical Aspects of Food Processing

Physico Chemical Aspects of Food Processing
Author: S.T. Beckett
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2012-12-06
ISBN 10: 1461312272
ISBN 13: 9781461312277
Language: EN, FR, DE, ES & NL

Physico Chemical Aspects of Food Processing Book Review:

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.

Physical and Chemical Properties of Food

Physical and Chemical Properties of Food
Author: Martin R. Okos
Publsiher: Unknown
Total Pages: 329
Release: 1986
ISBN 10:
ISBN 13: OCLC:916087717
Language: EN, FR, DE, ES & NL

Physical and Chemical Properties of Food Book Review:

Theory Determination and Control of Physical Properties of Food Materials

Theory  Determination and Control of Physical Properties of Food Materials
Author: Cho-Kyun Rha
Publsiher: Springer
Total Pages: 428
Release: 2011-12-08
ISBN 10: 9789401017336
ISBN 13: 9401017336
Language: EN, FR, DE, ES & NL

Theory Determination and Control of Physical Properties of Food Materials Book Review:

In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This volume, Theory, Determination and Control of Physical Properties of Food Materia/s, Volume I of the 'Series in Food Material Science', contains basic principles, methods and instrumental methods for determination and application of the modifi cation of physical properties. In this book, noted investigators in the subjects have pooled their knowledge and made it available in a condensed form. Every chapter is selfcontained with most of them starting with a review or introduction, including the viewpoint of the author. These should offer a beginner a very general introduction to the subjects covered, make the scientists and technologists in the field aware of current progress and allow the specialists a chance to compare different viewpoints.

Physicochemical Aspects of Food Engineering and Processing

Physicochemical Aspects of Food Engineering and Processing
Author: Sakamon Devahastin
Publsiher: CRC Press
Total Pages: 382
Release: 2011-06-03
ISBN 10: 1439857741
ISBN 13: 9781439857748
Language: EN, FR, DE, ES & NL

Physicochemical Aspects of Food Engineering and Processing Book Review:

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.

Food Carbohydrates

Food Carbohydrates
Author: Steve W. Cui
Publsiher: CRC Press
Total Pages: 432
Release: 2005-05-23
ISBN 10: 0203485289
ISBN 13: 9780203485286
Language: EN, FR, DE, ES & NL

Food Carbohydrates Book Review:

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Physical Chemistry of Foods

Physical Chemistry of Foods
Author: Pieter Walstra
Publsiher: CRC Press
Total Pages: 832
Release: 2002-10-08
ISBN 10: 0824743261
ISBN 13: 9780824743260
Language: EN, FR, DE, ES & NL

Physical Chemistry of Foods Book Review:

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Carotenoid Esters in Foods

Carotenoid Esters in Foods
Author: Adriana Z Mercadante
Publsiher: Royal Society of Chemistry
Total Pages: 466
Release: 2019-02-19
ISBN 10: 1788012429
ISBN 13: 9781788012423
Language: EN, FR, DE, ES & NL

Carotenoid Esters in Foods Book Review:

As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
Author: Leif H Skibsted,Jens Risbo,Mogens L Andersen
Publsiher: Elsevier
Total Pages: 824
Release: 2010-04-23
ISBN 10: 1845699262
ISBN 13: 9781845699260
Language: EN, FR, DE, ES & NL

Chemical Deterioration and Physical Instability of Food and Beverages Book Review:

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
Author: Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
Publsiher: Academic Press
Total Pages: 722
Release: 2020-11-25
ISBN 10: 0128173815
ISBN 13: 9780128173817
Language: EN, FR, DE, ES & NL

Chemical Changes During Processing and Storage of Foods Book Review:

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 504
Release: 2001-06-22
ISBN 10: 9781566769600
ISBN 13: 1566769604
Language: EN, FR, DE, ES & NL

Chemical and Functional Properties of Food Proteins Book Review:

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Properties of Water in Foods

Properties of Water in Foods
Author: D. Simatos,J.L. Multon
Publsiher: Springer Science & Business Media
Total Pages: 694
Release: 2012-12-06
ISBN 10: 9400951035
ISBN 13: 9789400951037
Language: EN, FR, DE, ES & NL

Properties of Water in Foods Book Review:

Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Food Flavors

Food Flavors
Author: Henryk Jelen
Publsiher: CRC Press
Total Pages: 504
Release: 2011-10-25
ISBN 10: 1439814929
ISBN 13: 9781439814925
Language: EN, FR, DE, ES & NL

Food Flavors Book Review:

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu

Handbook of Food Chemistry

Handbook of Food Chemistry
Author: Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publsiher: Springer
Total Pages: 1200
Release: 2015-10-19
ISBN 10: 9783642366048
ISBN 13: 364236604X
Language: EN, FR, DE, ES & NL

Handbook of Food Chemistry Book Review:

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Food Powders

Food Powders
Author: Enrique Ortega-Rivas,Pablo Juliano,Hong Yan
Publsiher: Springer Science & Business Media
Total Pages: 372
Release: 2006-04-04
ISBN 10: 9780387276137
ISBN 13: 0387276130
Language: EN, FR, DE, ES & NL

Food Powders Book Review:

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

A Framework to Guide Selection of Chemical Alternatives

A Framework to Guide Selection of Chemical Alternatives
Author: National Research Council,Division on Earth and Life Studies,Board on Environmental Studies and Toxicology,Board on Chemical Sciences and Technology,Committee on the Design and Evaluation of Safer Chemical Substitutions: A Framework to Inform Government and Industry Decisions
Publsiher: National Academies Press
Total Pages: 280
Release: 2014-10-29
ISBN 10: 0309310164
ISBN 13: 9780309310161
Language: EN, FR, DE, ES & NL

A Framework to Guide Selection of Chemical Alternatives Book Review:

Historically, regulations governing chemical use have often focused on widely used chemicals and acute human health effects of exposure to them, as well as their potential to cause cancer and other adverse health effects. As scientific knowledge has expanded there has been an increased awareness of the mechanisms through which chemicals may exert harmful effects on human health, as well as their effects on other species and ecosystems. Identification of high-priority chemicals and other chemicals of concern has prompted a growing number of state and local governments, as well as major companies, to take steps beyond existing hazardous chemical federal legislation. Interest in approaches and policies that ensure that any new substances substituted for chemicals of concern are assessed as carefully and thoroughly as possible has also burgeoned. The overarching goal of these approaches is to avoid regrettable substitutions, which occur when a toxic chemical is replaced by another chemical that later proved unsuitable because of persistence, bioaccumulation, toxicity, or other concerns. Chemical alternative assessments are tools designed to facilitate consideration of these factors to assist stakeholders in identifying chemicals that may have the greatest likelihood of harm to human and ecological health, and to provide guidance on how the industry may develop and adopt safer alternatives. A Framework to Guide Selection of Chemical Alternatives develops and demonstrates a decision framework for evaluating potentially safer substitute chemicals as primarily determined by human health and ecological risks. This new framework is informed by previous efforts by regulatory agencies, academic institutions, and others to develop alternative assessment frameworks that could be operationalized. In addition to hazard assessments, the framework incorporates steps for life-cycle thinking - which considers possible impacts of a chemical at all stages including production, use, and disposal - as well as steps for performance and economic assessments. The report also highlights how modern information sources such as computational modeling can supplement traditional toxicology data in the assessment process. This new framework allows the evaluation of the full range of benefits and shortcomings of substitutes, and examination of tradeoffs between these risks and factors such as product functionality, product efficacy, process safety, and resource use. Through case studies, this report demonstrates how different users in contrasting decision contexts with diverse priorities can apply the framework. This report will be an essential resource to the chemical industry, environmentalists, ecologists, and state and local governments.

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
Author: John N. Coupland
Publsiher: Springer
Total Pages: 182
Release: 2014-06-30
ISBN 10: 1493907611
ISBN 13: 9781493907618
Language: EN, FR, DE, ES & NL

An Introduction to the Physical Chemistry of Food Book Review:

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.