Name: Physical Chemistry of Foods (Food Science and Technology)
Price: 690.50 NZD
Availability: InStock
Author: Pieter Walstra
ISBN: 9780824793555

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portada Physical Chemistry of Foods (Food Science and Technology)

Physical Chemistry of Foods (Food Science and Technology)

Type

Physical Book

Author

Pieter Walstra

Publisher

Crc Press

Synopsis "Physical Chemistry of Foods (Food Science and Technology) "

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.