Propiedades fisicas de aliemntos

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Physical Properties of Foods

FOOD SCIENCE TEXT SERIES The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. Series Editor
Dennis R.Heldman, Heldman Associates, San Marcos, California

Editorial Board
David A. Golden, Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and Technology, Universityof California—Davis Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department, Cornell University Michael G. Johnson, Professor of Food Safety and Microbiology, Department of Food Science, University of Arkansas Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, CaliforniaPolytechnic and State University—San Luis Obispo S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University

Titles
Elementary Food Science, Fourth Edition, Ernest R. Vieira (1996) Essentials of Food Sanitation, Norman G. Marriott (1997) Essentials of FoodScience, Second Edition, Vickie A. Vaclavik and Elizabeth W. Christian (2003) Food Analysis, Third Edition, S. Suzanne Nielsen (2003) Food Analysis Laboratory Manual, S. Suzanne Nielsen (2003) Food Science, Fifth Edition, Norman N. Potter and Joseph H. Hotchkiss (1995) Fundamentals of Food Processing, Third Edition, Romeo T. Toledo (2006) Introduction to Food Processing, P. G. Smith (2003) ModernFood Microbiology, Seventh Edition, James M. Jay, Martin J. Loessner, and David A. Golden (2005) Physical Properties of Foods, Serpil Sahin and Servet G¨ l¨ m Sumnu (2006) uu Principles of Food Chemistry, Third Edition, John M. de Man (1999) Principles of Food Processing, Dennis R. Heldman and Richard W. Hartel (1997) Principles of Food Sanitation, Fifth Edition, Norman G. Marriott and Robert B.Gravani (2006) Sensory Evaluation of Food: Principles and Practices, Harry T. Lawless and Hildegarde Heymann (1998)

Physical Properties of Foods
Serpil Sahin and Servet G¨ l¨ m Sumnu uu
Middle East Technical University Ankara, Turkey

Serpil Sahin Department of Food Engineering Middle East Technical University Ankara, 06531 Turkey serp@metu.edu.tr

Servet G¨ l¨ m Sumnu uu Department ofFood Engineering Middle East Technical University Ankara, 06531 Turkey gulum@metu.edu.tr

Library of Congress Control Number: 2005937128 ISBN-10: 0-387-30780-X ISBN-13: 978-0387-30780-0 e-ISBN 0-387-30808-3 Printed on acid-free paper.

C 2006 Springer Science+Business Media, LLC. All rights reserved. This work may not be translated or copied in whole or in part without the written permission ofthe publisher (Springer Science+Business Media, LLC., 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publicationof trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights.

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(TB/MVY)

TO OUR PARENTS ˙ SEMIHA-SEVKET SAHIN ¸ & ˙ ˇ EMINE-ERDOGAN SUMNU Who have given us our roots...
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