Physical Chemistry of Foods
Download or Read eBook Physical Chemistry of Foods PDF written by Pieter Walstra and published by CRC Press. This book was released on 2002-10-08 with total page 834 pages. Available in PDF, EPUB and Kindle.
| Author | : Pieter Walstra |
| Publisher | : CRC Press |
| Total Pages | : 834 |
| Release | : 2002-10-08 |
| ISBN-10 | : 0203910435 |
| ISBN-13 | : 9780203910436 |
| Rating | : 4/5 (35 Downloads) |
Book Synopsis Physical Chemistry of Foods by : Pieter Walstra
Book excerpt: 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.
