Best Books – Engineering Properties of Biological Materials and Food Quality

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We have compiled the list of Top 10 Best Reference Books on Engineering Properties of Biological Materials and Food Quality subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Engineering Properties of Biological Materials and Food Quality along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Engineering Properties of Biological Materials and Food Quality subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Engineering Properties of Biological Materials and Food Quality" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

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 discusses the applications of light scattering techniques for measuring structural properties of food. This book covers basic concepts, principles, theories, modeling of light transfer, parameter estimation methods, techniques for determining optical absorption and scattering properties of food products. This book deals with 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: This book has two parts. First part of the book contains about invites speakers and oral presentations. Second part of the book contains postal presentations. This book covers topics presented in 10th Isopow held in bangkok. This book explains properties of water in food, pharmaceutical and biological systems. This book deals with water dynamics, water in food stability 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: This book discusses plant based foods. This book is divided into four sections. First section of the book deals with antioxidants and probiotics. Second section is on cereal-based foods. Third section has information on dates from Israel, medical properties of cactus from Mexico, properties of mastic gum from the greek island chios and properties of argan oil from morocco. Fourth section discusses honey and beverages.

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5. “Food Hydrocolloids: Structures, Properties, and Functions” by K Nishinari and E Doi

“Food Hydrocolloids: Structures, Properties, and Functions” Book Review: This book covers functional polysaccharides, properties of polysaccharides used in food industry, gelation of seaweed polysaccharides, specification of the gum arabic of commerce, hydrogels of chitin and chitosan and gellan gum production and properties.

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 discusses properties of some plant materials as sanitizers and preservatives. This book is a reference for researchers who want to discover more plant based preservatives.

7. “Postharvest Quality Assurance of Fruits” by Mohammad Shamsher Ahmad and Mohammed Wasim Siddiqui

“Postharvest Quality Assurance of Fruits” Book Review: This book is presented as a combination of analytical rigour as well as accessibility. New chapters such as harvesting to the shelf, proper handling practices and value addition, post-harvest handling and quality testing, marketing and organised retail aspects,proper storage, transportation and packaging methods to prevent losses and increase quality have been added to the existing edition of the book. Also provided in the book are a plethora of examples as well as exercise questions to practice as well as test the concepts grasped by the book. It also has an all-round introduction to concept and applications of thermal properties with an excellent list of references and diagrams are also clearly labelled in the book. Students preparing for various competitive examinations as well as undergraduate students may find it fruitful.

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People who are searching for Free downloads of books and free pdf copies of these top 10 books on Engineering Properties of Biological Materials and Food Quality – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Engineering Properties of Biological Materials and Food Quality" so that one can readily see the list of top books on "Engineering Properties of Biological Materials and Food Quality" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Engineering Properties of Biological Materials and Food Quality subject, please let us know.

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