Introduction to the Physical Chemistry of Food

AvJohn N. Coupland

Inbunden, Engelska, 2014

Del i serien Food Science Text Series

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Häftad

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Beskrivning

The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.

Produktinformation

Utgivningsdatum:2014-06-30
Mått:178 x 254 x 16 mm
Vikt:532 g
Format:Inbunden
Språk:Engelska
Serie:Food Science Text Series
Antal sidor:182
Upplaga:2014
Förlag:Springer-Verlag New York Inc.
ISBN:9781493907601

Utforska kategorier

Fysikalisk kemi inom Naturvetenskap och teknik
Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Recensioner i media

From the book reviews: "This reviewer ... gained more practical knowledge here than from any other science book he has read. As Coupland presents information relating thermodynamic properties to molecular behavior, he includes very insightful examples, all food-related. They make the topic come alive and more relevant to the real world than other science texts. ... This very enjoyable, informative work is also useful for anyone with an interest or background in physical chemistry. Summing Up: Highly recommended. Upper-division undergraduates and above." (J. Allison, Choice, Vol. 52 (6), February, 2015)

Innehållsförteckning

Introduction.- Kinetics and Thermodynamics.- Simple Solutions.- Crystallization.- Surfactants.- Polymers.- Gels.- Surfaces.- Multiphase systems.- Index