Physical Chemistry of Foods

1st Edition

Pieter Walstra

CRC Press
Published October 8, 2002
Reference - 832 Pages
ISBN 9780824793555 - CAT# DK5119
Series: Food Science and Technology

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Summary

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.

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