Author: Ludger Figura, Arthur A. Teixeira
Publisher: Springer Science & Business Media
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 technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It 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. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Author: Charles Spence
The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.
Chemical Physics of Food Edited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food. Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist: • Coverage of major materials, including starch and gluten • Consistent approach to the subject matter from a chemical physics viewpoint • An esteemed team of international Authors All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area. About the Editor Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
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 are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. Examines the topic of cold plasma technology for food applications Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
Food Engineering: Integrated Approaches
Author: Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes, Efrén Parada-Arias
Publisher: Springer Science & Business Media
This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
The Physics Book
Author: Clifford A. Pickover
Publisher: Sterling Publishing Company Incorporated
Containing 250 short, entertaining, and thought-provoking entries, this book explores such engaging topics as dark energy, parallel universes, the Doppler effect, the God particle, and Maxwell's demon. The timeline extends back billions of years to the hypothetical Big Bang and forward trillions of years to a time of quantum resurrection.
Art & Physics
Author: Leonard Shlain
Publisher: Harper Collins
Art interprets the visible world. Physics charts its unseen workings. The two realms seem completely opposed. But consider that both strive to reveal truths for which there are no words––with physicists using the language of mathematics and artists using visual images. In Art & Physics, Leonard Shlain tracks their breakthroughs side by side throughout history to reveal an astonishing correlation of visions. From the classical Greek sculptors to Andy Warhol and Jasper Johns, and from Aristotle to Einstein, artists have foreshadowed the discoveries of scientists, such as when Monet and Cezanne intuited the coming upheaval in physics that Einstein would initiate. In this lively and colorful narrative, Leonard Shlain explores how artistic breakthroughs could have prefigured the visionary insights of physicists on so many occasions throughout history. Provicative and original, Art & Physics is a seamless integration of the romance of art and the drama of science––and an exhilarating history of ideas.
Imagine, if you can, the world in the year 2100. In Physics of the Future, Michio Kaku—the New York Times bestselling author of Physics of the Impossible—gives us a stunning, provocative, and exhilarating vision of the coming century based on interviews with over three hundred of the world’s top scientists who are already inventing the future in their labs. The result is the most authoritative and scientifically accurate description of the revolutionary developments taking place in medicine, computers, artificial intelligence, nanotechnology, energy production, and astronautics. In all likelihood, by 2100 we will control computers via tiny brain sensors and, like magicians, move objects around with the power of our minds. Artificial intelligence will be dispersed throughout the environment, and Internet-enabled contact lenses will allow us to access the world's information base or conjure up any image we desire in the blink of an eye. Meanwhile, cars will drive themselves using GPS, and if room-temperature superconductors are discovered, vehicles will effortlessly fly on a cushion of air, coasting on powerful magnetic fields and ushering in the age of magnetism. Using molecular medicine, scientists will be able to grow almost every organ of the body and cure genetic diseases. Millions of tiny DNA sensors and nanoparticles patrolling our blood cells will silently scan our bodies for the first sign of illness, while rapid advances in genetic research will enable us to slow down or maybe even reverse the aging process, allowing human life spans to increase dramatically. In space, radically new ships—needle-sized vessels using laser propulsion—could replace the expensive chemical rockets of today and perhaps visit nearby stars. Advances in nanotechnology may lead to the fabled space elevator, which would propel humans hundreds of miles above the earth’s atmosphere at the push of a button. But these astonishing revelations are only the tip of the iceberg. Kaku also discusses emotional robots, antimatter rockets, X-ray vision, and the ability to create new life-forms, and he considers the development of the world economy. He addresses the key questions: Who are the winner and losers of the future? Who will have jobs, and which nations will prosper? All the while, Kaku illuminates the rigorous scientific principles, examining the rate at which certain technologies are likely to mature, how far they can advance, and what their ultimate limitations and hazards are. Synthesizing a vast amount of information to construct an exciting look at the years leading up to 2100, Physics of the Future is a thrilling, wondrous ride through the next 100 years of breathtaking scientific revolution. From the Hardcover edition.
This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide
Physics for Animators
Author: Michele Bousquet
Publisher: CRC Press
Achieving believable motion in animation requires an understanding of physics that most of us missed out on in art school. Although animators often break the laws of physics for comedic or dramatic effect, you need to know which laws you’re breaking in order to make it work. And while large studios might be able to spend a lot of time and money testing different approaches or hiring a physics consultant, smaller studios and independent animators have no such luxury. This book takes the mystery out of physics tasks like character motion, light and shadow placement, explosions, ocean movement, and outer space scenes, making it easy to apply realistic physics to your work. Physics concepts are explained in animator’s terms, relating concepts specifically to animation movement and appearance. Complex mathematical concepts are broken down into clear steps you can follow to solve animation problems quickly and effectively. Bonus companion website at www.physicsforanimators.com offers additional resources, including examples in movies and games, links to resources, and tips on using physics in your work. Uniting theory and practice, author Michele Bousquet teaches animators how to swiftly and efficiently create scientifically accurate scenes and fix problem spots, and how and when to break the laws of physics. Ideal for everything from classical 2D animation to advanced CG special effects, this book provides animators with solutions that are simple, quick, and powerful.