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

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

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food pro

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these proper

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