Pieter Walstra

Physical Chemistry of Foods

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Taylor and Francis
• UK edition
• Seitenzahl: 830
• Erscheinungstermin: 8. Oktober 2002
• Englisch
• Abmessung: 239mm x 161mm x 42mm
• Gewicht: 1202g
• ISBN-13: 9780824793555
• ISBN-10: 0824793552
• Artikelnr.: 21017052

Autorenporträt

Pieter Walstra is Professor Emeritus of the Department of Food Sciences, Wageningen University, The Netherlands. He is the author, coauthor, editor or coeditor of numerous journal articles, book chapters and books, including Dairy Technology (Marcel Dekker, Inc.). Named as a Highly Cited Researcher by ISi-Thomson Scientific (2002), Dr. Walstra received the M.Sc. degree (1955) in dairy science and technology and the Ph.D. degree (1961) from Wageningen Agricultural University, The Netherlands.

Inhaltsangabe

Introduction. Aspects of Thermodynamics. Bonds and Interaction Forces.
Reaction Kinetics. Transport Phenomena. Polymers. Proteins. Water
Relations. Dispersed Systems. Surface Phenomena. Formation of Emulsions and
Foams. Colloidal Interactions. Changes in Dispersity. Nucleation.
Crystallization. Glass Transitions And Freezing. Soft Solids. Appendices.
Index.