000			05177nam a2200373 a 4500
003			CHAP
005			20230418124423.0
007			ta
008			230315s2012 -usado|f |||| 001 0 eng d
020			_a978-1-138-19848-7
040			_amxchpua _cCHAP _erda
050	1	0	_aTX531 _b.A73 2012
082	0	0	_220 _a664.07 _bA73 2012
100	1		_9186415 _aArana, J. Ignacio _eautor y editor
245	1	0	_aPhysical properties of foods : _bnovel measurement techniques and applications / _cautor y editor J. Ignacio Arana
250			_a1a edición
264			_aBoca Raton, Florida : _bCRC Press, _c2012
300			_axiv, 406 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos
336			_2rdacontent _atexto _btxt
337			_2rdamedia _asin medio _bn
338			_2rdacarrier _avolumen _bnc
490	1		_aContemporary Food Engineering Series / edición Da-Wen Sun
504			_aIncluye bibliografías
505	0		_a1. Basics of Electronic, Nondestructive Technologies for the Assessment of Physical Characteristics of Foods / Abelardo Gutierrez, José Blasco, and Enrique Moltó -- 2. Rheological Properties of Foods / Ana Cristina Agulheiro Santos and Cristina Roseiro -- 3. Textural Properties of Foods / J. Ignacio Arana -- 4. Optical Properties of Foods / Begoña Hernández Salueña and Carlos Sáenz Gamasa -- 5. Electrical Properties of Foods / Satyanarayan R. S. Dev and G. S. Vijaya Raghavan -- 6. Thermodynamic Properties of Agricultural Products Processes / Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, and Emílio de Souza Santos -- 7. Flow Properties of Foods / Paulo Cesar Corrêa, Emílio de Souza Santos, and Pedro Casanova -- 8. The Acoustic Properties Applied to the Determination of Internal Quality Parameters in Fruits and Vegetables / Belén Diezma and Margarita Ruiz-Altisent -- 9. Medical Diagnostic Theory Applied to Food Technology / Alejandro Arana and J. Ignacio Arana -- 10. Mechanical Damage of Foods / Silvia Arazuri -- 11. Measurement of Physical Properties of Fruits Using Image Analysis / José Blasco, Nuria Aleixos, Abelardo Gutierrez, and Enrique Moltó -- 12. Novel Measurement Techniques of Physical Properties of Vegetables / J. Ignacio Arana -- 13. Physical Properties of Cereal Products: Measurement Techniques and Applications / Iñigo Arozarena, Asunción Iguaz, Maria José Noriega,Gloria Bobo, and Paloma Vírseda -- 14. Physical Properties of Meat and Meat Products: Measurement Techniques and Application / Kizkitza Insausti, Maria José Beriain, and Maria Victoria Sarriés -- 15. Physical Properties of Dairy Products / Lourdes Sánchez and Maria Dolores Pérez -- Index
520	2		_aWith higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
650	1	3	_9151679 _aComposición alimentaria
650	1	3	_9185189 _aEvaluación alimentaria
650	1	3	_9153352 _aCiencia de la nutrición
650	1	3	_9151680 _aFood composition
650	1	3	_9147879 _aFood analysis
650	1	3	_9153353 _aFood science
830			_aContemporary Food Engineering Series / edición Da-Wen Sun (CRC) _9159943
942			_2ddc _cLibro
999			_c218548 _d218548