文档介绍：Transport
Properties of Foods
FOOD SCIENCE AND TECHNOLOGY
A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD
Senior Editors
Owen R. Fennema University of Wisconsin-Madison
Marcus Karel Rutgers University (emeritus)
Gary W. Sanderson Universal Foods Corporation (retired)
Pieter Walstra Wageningen Agricultural University
John R. Whitaker University of California-Davis
Additives P. Michael Davidson University of Tennessee-Knoxville
Dairy science James L. Steele University of Wisconsin-Madison
Flavor chemistry and sensory analysis John Thorngate University of
Idaho-Moscow
Food engineering Daryl B. Lund Cornell University
Health and disease Seppo Salminen University of Turku, Finland
Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals
Processing and preservation Gustavo V. Barbosa-Canovas Washington
State University-Pullman
Safety and toxicology Sanford Miller University of Texas-Austin
1. Flavor Research: Principles and Techniques, R. Teranishi, I. Hornstein,
P. Issenberg, and E. L. Wick
2. Principles of Enzymology for the Food Sciences, John R. Whitaker
3. Low-Temperature Preservation of Foods and Living Matter, Owen R.
Fennema, William D. Powrie, and Elmer H. Marth
4. Principles of Food Science
Part I: Food Chemistry, edited by Owen R. Fennema
Part II: Physical Methods of Food Preservation, Marcus Karel, Owen R.
Fennema, and Daryl B. Lund
5. Food Emulsions, edited by Stig E. Friberg
6. Nutritional and Safety Aspects of Food Processing, edited by Steven R.
Tannenbaum
7. Flavor Research: Recent Advances, edited by R. Teranishi, Robert A.
Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology, edited by Israel
Saguy
9. Handbook of Tropical Foods, edited by Harvey T. Chan
10. Antimicrobials in Foods, edited by Alfred Larry Branen and P. Michael
Davidson
11. Food Constituents and Food Residues: Their Chromatographic Determi-
nation, edited by James