http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Mass-, volume-, area-related properties of foods / M. Shafiur Rahman -- 2. Surface properties / Karl F. Schilke and Joseph McGuire -- 3. Food microstructure analysis / Bryony James -- 4. Glass transition in foods / Jasim Ahmed and M. Shafiur Rahman -- 5. Rheological properties of fluid foods / M.A. Rao -- 6. Rheological properties of solid foods / V.N. Mohan Rao and Ximena Quintero -- 7. Thermal properties of unfrozen foods / Paul Nesvadba -- 8. Thermal properties of frozen foods / Gail Bornhorst, Arnab Sarkar, and R. Paul Singh -- 9. Properties relevant to infrared heating of food / Ashim K. Datta and Marialuci Almeida -- 10. Mass transfer properties of foods / George D. Saravacos and Magda Krokida -- 11. Thermodynamic properties of foods in dehydration / Syed S.H. Rizvi -- 12. Physicochemical and engineering properties of food in membrane separation processes / Dipak Rana, Takeshi Matsuura, and Srinivasa Sourirajan -- 13. Electrical conductivity of foods / Sudhir K. Sastry and Pitiya Kamonpatana -- 14. Dielectric properties of foods / Ashim K. Datta, G. Sumnu, and G.S.V. Raghavan -- 15. Ultrasound properties of foods / Donghong Liu and Hao Feng -- 16. Kinetic data for biochemical and microbiological processes during thermal processing / Ann van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy van Buggenhout, Liesbeth Vervoort, and Marc Hendrickx -- 17. Kinetics and process design for high-pressure processing / Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, and Ann van Loey -- 18. Gas exchange properties of fruits and vegetables / Bart M. Nicolaï, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden.
Includes bibliographical references and index.