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Author: M. Shafiur Rahman
ISBN: 984-31-1304-8
What is food property? …A food property is a particular measure of the food's behavior as a matter or its behavior with respect to energy, or its interaction with the human senses, or its efficacy in promoting human health and well-being…. (Rahman, M. S., McCarthy, O. J. 1999. Classification of food properties. International Journal of Food Properties. 2(2): 1-6).
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Motive Behind the Initiative
An understanding of food properties is essential for scientists and engineers who have to solve the problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Purpose is to develop generic and unified rules for food properties, links between each class of property, and develop general and standard rules.
Overview
The first edition of this book will present topics on rheological, structural, textural, and sensory properties of food.
Contents
- Food Properties: an Overview
- Rheological Properties: an Overview
- Rheological Properties of Solid Foods
- Rheological Properties of Liquid and Plastic Foods
- Rheological Measurements of Liquid and Plastic Foods
- Rheological Properties of Viscoelastic Foods
- Human Sense Organs and their Functions
- Sensory Properties of Foods
- Textural Properties of Foods
- Shape, Volume and Surface Area
- Density of Foods
- Shrinkage of Foods
- Pores in Foods
- Structural Properties
Please send your details (name, address, and e-mail) to Dr. Rahman, if you would like to receive further news on this book:
M. Shafiur Rahman, Department of Bioresource and Agricultural Engineering, and
Department of Food Science and Nutrition, College of Agriculture, Sultan Qaboos University,
P. O. Box 34, Al Khod 123, Muscat, Sultanate of Oman
Fax: (968) 513 418, Tel: (968) 515 236, Tel: (968) 513 551 (H)
E-mail: [email protected]
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