The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these proper

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and phys