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Abstract

This book, based on the proceedings of the COST (European Cooperation in Scientific and Technological Research) 90bis Final Seminar, is a detailed account of the results of four years of European collaboration in the field of physical properties of foods. It is a sequel to the book Physical Properties of Foods which was based on the COST 90 Final Seminar of 1981, and deals with different subjects from those covered in the previous volume. The first chapter is an overview of Project COST 90bis and the remaining chapters are divided into six parts, consisting of papers and adaptations of posters displayed at the Seminar. Transcripts of the discussions following the papers are also included. Part 1 comprises eleven chapters concerned with diffusion in foods and, as in the subsequent part, includes a contribution from outside COST on a significant aspect of the subject. The eight chapters in Part 2 report on current and collaborative work on electrical properties of foods and their industrial significance. In the following eight chapters in Part 3 optical properties of foods are considered, in particular, collaborative "calibration' experiments and practical and industrial significance of the colour of foods. Part 4, consisting of ten chapters, deals with the principles of and the COST collaborative work on the solid properties of foods including food powders, whilst the four chapters in Part 5 deal with the subject of data collection, handling and dissemination, both within and outside COST 90bis, and on food and non-food materials. The five closing chapters making up the final part, consider, in turn, some conclusions to be drawn from the Project's work, what should follow it and its relationship to wider issues.

Additional information

Authors: JOWITT R COST 90BIS PROJECT LDR ESCHER F FED INST. OF TECHN. ZUERICH (SWITZERLAND) KENT M TORRY RESEARCH STATION, ABERDEEN (UK) MC KENNA B UNIV. COLL. DUBLIN (IRELAND) ROQUES M INST. NAT. POLYTECHNIQUE DE LORRAINE, NANCY (FRANCE) , COST 90BIS PROJECT LDR;FED INST. OF TECHN. ZUERICH (SWITZERLAND);TORRY RESEARCH STATION, ABERDEEN (UK);UNIV. COLL. DUBLIN (IRELAND);INST. NAT. POLYTECHNIQUE DE LORRAINE, NANCY (FRANCE)
Bibliographic Reference: PHYSICAL PROPERTIES OF FOODS-2. PROCEEDINGS OF A SEMINAR HELD UNDER THE AUSPICES OF COST (EUROPEAN COOPERATION IN SCIENTIFIC AND TECHNICAL RESEARCH), ORGANISED BY CEC, DEPARTMENT OF FOOD SCIENCE, AND THE SWISS FEDERAL INSTITUTE OF TECHNOLOGY, ZUERICH, AND
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