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Food Physics - Physical Properties – Measurement and Applications - Ludger O Figura, Arthur A Teixeira (Springer, 2007) pdf

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 							ISBN 978-3-540-34191-8
  
  Food Physics deals with the physical properties of food, food ingredients
and their measurement. Physical properties of food play a key role in all fields where modern technological processes
are applied for the generation of food raw materials and the production of food. The determination of physical
properties of food and related products are a pre-requisite for planning, production engineering and automation
processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control
activities.
  
  This book 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. 
						

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