|1."Light Scattering Technology for Food Property, Quality and Safety Assessment (Contemporary Food Engineering)" by Renfu Lu|
“Light Scattering Technology for Food Property, Quality and Safety Assessment(Contemporary Food Engineering)” Book Review: This book covers the use of light scattering techniques to measure the structural properties of food, including basic concepts, principles, theories, modeling of light transfer, parameter estimation methods, and techniques for determining optical absorption and scattering properties. It also focuses on spatially resolved measurement techniques for determining optical properties of food and biological materials.
|2."Water Properties in Food, Health, Pharmaceutical and Biological Systems: Isopow 10" by Sanguansri Charoenrein and Peter J Lillford|
“Water Properties in Food, Health, Pharmaceutical and Biological Systems: Isopow 10” Book Review: The book is divided into two parts. The first part comprises information on inviting speakers and making oral presentations, while the second part focuses on postal presentations. It covers the topics presented at the 10th Isopow conference held in Bangkok, specifically the properties of water in food, pharmaceutical, and biological systems. The book provides an in-depth understanding of water dynamics, water stability in food, and water in micro and nano-structured food and biomaterials.
|3."Properties of Water in Foods: in Relation to Quality and Stability (Nato Science Series E:)" by D Simatos and J L Multon|
|4."Functional Properties of Traditional Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain)" by Kristberg Kristbergsson and Ötles|
“Functional Properties of Traditional Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain)” Book Review: The focus of this book is on plant-based foods and is organized into four distinct sections. The first section explores the benefits of antioxidants and probiotics. The second section delves into cereal-based foods, while the third section covers a range of topics including the medical properties of cactus from Mexico, dates from Israel, the properties of mastic gum from the Greek island Chios, and the benefits of argan oil from Morocco. Finally, the fourth section discusses the properties of honey and various beverages.
|5."Food Hydrocolloids: Structures, Properties, and Functions" by K Nishinari and E Doi|
“Food Hydrocolloids: Structures, Properties, and Functions” Book Review: This book is a comprehensive guide to understanding the world of food hydrocolloids. The book covers various topics, including the structures and properties of hydrocolloids, their functions in food systems, and their applications in food processing. It explores the different types of hydrocolloids, such as gums, polysaccharides, and proteins, and how they contribute to the texture, stability, and sensory attributes of food products. With its clear explanations and practical insights, this book is a valuable resource for food scientists, researchers, and professionals in the food industry.
|6."Preservative Properties of Plant Extracts and Oils on Some Foods" by Bukar Aminu|
“Preservative Properties of Plant Extracts and Oils on Some Foods” Book Review: This book explores the use of plant extracts and oils as natural preservatives for food. The book covers various chapters that discuss the preservation potential of different plant extracts and oils, their antimicrobial properties, and their effects on food quality and safety. It also delves into the mechanisms of action and the application methods of these natural preservatives. This book provides valuable insights for researchers, food scientists, and professionals interested in utilizing plant-based solutions for food preservation.
|7."Postharvest Quality Assurance of Fruits" by Mohammad Shamsher Ahmad and Mohammed Wasim Siddiqui|
“Postharvest Quality Assurance of Fruits” Book Review: This book offers a unique blend of both analytical precision and ease of understanding. The new edition features additional chapters on topics such as proper handling practices, value addition, post-harvest handling and quality testing, marketing and organized retail aspects, transportation, packaging methods, and proper storage techniques to minimize losses and enhance quality. Additionally, the book provides numerous examples and exercise questions to help readers practice and assess their comprehension of the concepts covered. An extensive introduction to the principles and applications of thermal properties is also included, along with a comprehensive list of references and well-labeled diagrams. This book could be beneficial for undergraduate students and those preparing for competitive exams.
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