Introduction to the physical chemistry of foods /
Ritzoulis, Christos.
Introduction to the physical chemistry of foods / Christos Ritzoulis ; translated by Jonathan Rhoades. - Boca Raton, FL : Taylor & Francis, 2013. - xiii, 210 p. : ill. ; 25 cm.
Includes bibliographical references (pages 191-193) and index.
"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"--
9781466511750
Food--Analysis.
Food--Composition.
Chemistry, Technical.
SCIENCE / Chemistry / Physical & Theoretical
SCIENCE / Chemistry / Industrial & Technical
TECHNOLOGY & ENGINEERING / Food Science
CIR TX 541 / R58 2013
Introduction to the physical chemistry of foods / Christos Ritzoulis ; translated by Jonathan Rhoades. - Boca Raton, FL : Taylor & Francis, 2013. - xiii, 210 p. : ill. ; 25 cm.
Includes bibliographical references (pages 191-193) and index.
"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"--
9781466511750
Food--Analysis.
Food--Composition.
Chemistry, Technical.
SCIENCE / Chemistry / Physical & Theoretical
SCIENCE / Chemistry / Industrial & Technical
TECHNOLOGY & ENGINEERING / Food Science
CIR TX 541 / R58 2013