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This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and phys

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

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges

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 technol

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the sc