Physical Chemistry of Foods presents the physico-chemical principles underlying food processing and food material behavior in food product development. It introduces general theories of physical chemistry, their relevance to food processing, food preservation, and product development. 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. This is an ideal reference for the food industry and academia.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Professional and Professional Reference
Illustrationen
250 s/w Abbildungen
250 Illustrations, black and white
Maße
Höhe: 254 mm
Breite: 178 mm
ISBN-13
978-1-58716-156-8 (9781587161568)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Autor*in
University College Cork, Ireland
Reihen-Herausgeber
Introduction. Basic Concepts in Physical Chemistry. Physical Chemistry of Liquid Systems. Phase and State Transitions and Phase Diagrams. Phase and State Transformations of Mixtures and Food Systems. Surface Chemistry. Molecular Mobility and Diffusion. Food Structure and Rheology. Electromagnetic and Electrical Properties. Heat and Mass Transfer. Chemical Reactions and Reaction Kinetics. Peculiarities of Food Systems.
