Bokus
Peter Belton - Chemical Physics of Food, Övrigt

Övrigt, Engelska, 2007

Chemical Physics of Food

Av Peter Belton

1783 kr

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Beskrivning
This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods
Produktinformation
  • Märke: John Wiley and Sons Ltd
  • Utgivningsdatum: 2007-11-16
  • Höjd: 180 x 253 x 21 mm
  • Vikt: 774 g
  • Språk: Engelska
  • Förlag: John Wiley and Sons Ltd
  • EAN: 9780470995792
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Mer om författaren

Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UK

Recensioner i media

?The expert reviews in this book are valuable sources of information on their respective topics. Many of the chapters assume a significant amount of background knowledge.? (International Journal of Food Science and Technology, September 2009) 'This book completed by bibliographical references, provides a physicochemical viewpoint of the food field, but also points out the important insufficiency in current analytical technologies, providing all food specialists with a new approach in this interesting subject area.'International Journal of Biological Macromolecules 'combining the applications of chemical and physical methods together with a clear quantitative consideration of data, this book offers the food scientist and technologist an extensive coverage of major materials, including starch and gluten and provides a consistent approach to the subject from a chemical physics viewpoint.' Food Engineering and Ingredients June 2007

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