5 edition of Physical chemistry of foods found in the catalog.
Published
2003
by Marcel Dekker in New York
.
Written in English
Edition Notes
Includes bibliographical references and index.
| Statement | Pieter Walstra. |
| Series | Food science and technology -- 121., Food science and technology (Marcel Dekker, Inc.) -- 121. |
| Classifications | |
|---|---|
| LC Classifications | TP372.5 .W355 2003, TP372.5 .W355 2003 |
| The Physical Object | |
| Pagination | xiii, 807 p. : |
| Number of Pages | 807 |
| ID Numbers | |
| Open Library | OL18227182M |
| ISBN 10 | 0824793552 |
| LC Control Number | 2002034878 |
Information on the physicochemical properties of milk and new products derived from it should lead to an increase in the role of dairy foods in the diet. This Special Issue will highlight the progress in understanding the physical chemistry of milk and milk products and how this knowledge may be applied to the dairy industry. This book is definitely recommended to the students who are majored in Food Chemistry and Food Science. It covered chemistry-related concepts, like inorganic, analytical, organic, and physical chemistry. Also, it provides other fun aspects like the chemistry of phone, as well as giving cooking or food-related exercise questions.4/5(9).
ISBN: OCLC Number: Description: xii, pages: illustrations ; 24 cm. Contents: 1. Thermodynamics and Vapor-Liquid Equilibria / Marc Le Maguer Solid-Liquid Equilibrium: Crystallization in Foods / Richard W. Hartel Glass Transitions in Foods / Harry Levine and Louise Slade Surface Thermodynamics, Protein Adsorption, and Biofilm Development. This book is an ambitious attempt to cover the whole of food chemistry. It includes descriptions of the structures, properties and reactions of bulk food components – namely proteins.
This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface Author: Henry G. Schwartzberg, Richard W. Hartel.
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Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of by: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing.
Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry Cited by: The book discusses principles of food structure formation and the interaction of food components.
It reviews the processes and physical chemistry of food preservation, describing structural, kinetic, and dynamic changes and reactions occurring in processing and storage. It also includes examples of physical chemistry theories used to solve problems. Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of by: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing.
Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information aCited by: Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions 4/5(1). This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface.
Physical Chemistry of Foods is highly recommended as a textbook to support courses in food physical chemistry for advanced undergraduate and graduate students of food science and technology. Indeed, it may be of interest to chemistry lecturers looking to illustrate the real applications of physical chemistry to their students.
course in food physical chemistry—the former providing a sound back-ground in the principles of physical chemistry and the latter focusing on application of the principles most relevant to food.
Failure of many food science departments to offer a course on food physical chemistry is attributable mainly to the lack of an appropriate textbook. The book contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure, by: This textbook introduces the physical chemistry essential to understanding the behavior of foods.
Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water by: Physical Chemistry of Foods - CRC Press Book Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity.
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to. Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing.
Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for. Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles.
Summary. Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing.
Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in. In addition, engineering concepts and physical chemistry knowledge are not combined in these books. We tried to write a book to provide a fundamental understanding of physical properties of foods.
In this book, the knowledge of physical properties is combined with food science, physical chemistry,File Size: 3MB. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability.
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of : $.
is a platform for academics to share research papers.Physical Chemistry of Foods (Food Science and Technology) by Walstra, Pieter and a great selection of related books, art and collectibles available now at "[T]his book offers the reader a detailed and comprehensive treatment of the physical chemistry of foods.
The book is not simply a rehash of physical chemistry principles. Rather each chapter treats concepts as they directly relate to food and tackles, head-on, the complexity and non-ideal behaviour encountered in food systems.
