Food properties handbook / edited by M. Shafiur Rahman.

Contributor(s):

Rahman, Shafiur

Material type: Text

9780849350054

Subject(s):

Genre/Form:

Electronic books.

DDC classification:

664 22 FOO

LOC classification:

TX541 .R37 2009eb

Contents:

Front cover; Contents; Preface; Acknowledgments; Editor; Contributors; Chapter 1. Food Properties: An Overview; Chapter 2. Water Activity Measurement Methods of Foods; Chapter 3. Data and Models of Water Activity. I: Solutions and Liquid Foods; Chapter 4. Data and Models of Water Activity. II: Solid Foods; Chapter 5. Freezing Point: Measurement, Data, and Prediction; Chapter 6. Prediction of Ice Content in Frozen Foods; Chapter 7. Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements; Chapter 8. Glass Transition Data and Models of Foods; Chapter 9. Gelatinization of Starch.

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	Central Library, SUST General Stacks	Non-fiction	664 FOO (Browse shelf(Opens below))	1	Available		0070581
Books	Central Library, SUST General Stacks	Non-fiction	664 FOO (Browse shelf(Opens below))	2	Available		0070582

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Previous ed. has main entry under Rahman, Shafiur.

Academic

Includes bibliographical references and index.

Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK). UkOxU

Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. UkOxU

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