Christos Ritzoulis

Introduction to the Physical Chemistry of Foods

• Gebundenes Buch

Produktbeschreibung

This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 224
• Erscheinungstermin: 23. April 2013
• Englisch
• Abmessung: 236mm x 155mm x 20mm
• Gewicht: 431g
• ISBN-13: 9781466511750
• ISBN-10: 1466511753
• Artikelnr.: 36205422

Autorenporträt

Christos Ritzoulis studied chemistry at the Aristotle University of Thessaloniki, and food science (M.Sc. and Ph.D.) at the University of Leeds. He has worked as a postdoctoral researcher at the Department of Chemical Engineering of the Aristotle University of Thessaloniki, and as an analyst at the Hellenic States General Chemical Laboratories. Today, Christos is a senior lecturer of food chemistry at the Department of Food Technology at TEI Thessaloniki, where he teaches food chemistry and physical chemistry of foods.

Inhaltsangabe

The Physical Basis of Chemistry. Chemical Thermodynamics. The
Thermodynamics of Solutions. Surface Activity. Surface Active Materials.
Emulsions and Foams. Rheology. Elements of Chemical Kinetics. Bibliography.
Index.