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dc.contributor.authorSarkar, Tanmay
dc.contributor.authorSalauddin, Molla
dc.contributor.authorKirtonia, Kohima
dc.contributor.authorPati, Siddhartha
dc.contributor.authorRebezov, Maksim
dc.contributor.authorKhayrullin, Mars
dc.contributor.authorPanasenko, Svetlana
dc.contributor.authorTretyak, Lyudmila
dc.contributor.authorTemerbayeva, Marina
dc.contributor.authorKapustina, Nadezhda
dc.contributor.authorAzimova, Sanavar
dc.contributor.authorGruzdeva, Lyudmila
dc.contributor.authorMakhmudov, Farrukh
dc.contributor.authorNikitin, Igor
dc.contributor.authorKassenov, Amirzhan
dc.contributor.authorShariati, Mohammad Ali
dc.contributor.authorLorenzo Rodríguez, José Manuel
dc.date.accessioned2022-02-21T09:30:56Z
dc.date.available2022-02-21T09:30:56Z
dc.date.issued2022-02-15
dc.identifier.citationApplied Sciences, 12(4): 2004 (2022)en
dc.identifier.issn20763417
dc.identifier.urihttp://hdl.handle.net/11093/3112
dc.description.abstractThe chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.en
dc.description.sponsorshipXunta de Galicia | Ref. IN607A2019/01spa
dc.language.isoengspa
dc.publisherApplied Sciencesen
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleA review on the commonly used methods for analysis of physical properties of food materialsen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/app12042004
dc.identifier.editorhttps://www.mdpi.com/2076-3417/12/4/2004spa
dc.publisher.departamentoEnxeñaría químicaspa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.subject.unesco22 Físicaspa
dc.subject.unesco3309.20 Propiedades de Los Alimentos
dc.date.updated2022-02-21T08:14:33Z
dc.computerCitationpub_title=Applied Sciences|volume=12|journal_number=4|start_pag=2004|end_pag=spa


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    Attribution 4.0 International
    Except where otherwise noted, this item's license is described as Attribution 4.0 International