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Item Details
| Title:
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PHYSICAL CHEMISTRY OF FOODS
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| By: |
Pieter Walstra |
| Format: |
Electronic book text |
| List price:
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£118.80 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1420012754 |
| ISBN 13: |
9781420012750 |
| Publisher: |
TAYLOR & FRANCIS INC |
| Pub. date: |
1 June, 2010 |
| Series: |
Food Preservation Technology |
| Pages: |
700 |
| Synopsis: |
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. |
| Illustrations: |
250 Illustrations, black and white |
| Publication: |
US |
| Imprint: |
CRC Press Inc |
| Returns: |
Non-returnable |
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