Physical Chemistry of Foods

by Pieter Walstra

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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.

Format:Hardcover

Language:English

ISBN:0824793552

ISBN13:9780824793555

Release Date:October 2002

Publisher:CRC Press

Length:830 Pages

Weight:2.85 lbs.

Dimensions:1.7" x 6.3" x 9.4"

Related Subjects

Agricultural Sciences Engineering Food Science Industrial, Manufacturing & Operational Systems Science Science & Math Science & Scientists Science & Technology Technology

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Physical Chemistry of Foods

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