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Item Details
Title: PHYSICAL CHEMISTRY OF FOODS
By: Pieter Walstra
Format: Hardback

List price: £185.00
Our price: £166.50
Discount:
10% off
You save: £18.50
ISBN 10: 0824793552
ISBN 13: 9780824793555
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: TAYLOR & FRANCIS INC
Pub. date: 8 October, 2002
Series: Food Preservation Technology
Pages: 832
Description: Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this title describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. It covers aspects of thermodynamics and bonds and interaction forces.
Synopsis: 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.
Illustrations: illustrations, index
Publication: US
Imprint: Marcel Dekker Inc
Returns: Returnable
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