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Physical Chemistry of Foods

Author:

ISBN10: 824793552
ISBN13: 9780824793555

Publisher: CRC Press

Price: $109.95
Pages: 832
Edition:
Publish date: August 2002

Outline:
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 and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

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