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Physical Chemistry of Foods

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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 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.

Author(s): D. J. Tritton
Series: Food Science and Technology
Edition: 1
Publisher: CRC Press, Marcel Dekker
Year: 2002

Language: English
Pages: 807
Tags: Пищевая промышленность;Пищевая химия;