TY  - BOOK
AU  - Ritzoulis,Christos
TI  - Introduction to the physical chemistry of foods
SN  - 9781466511750
AV  - CIR TX 541 R58 2013
PY  - 2013///
CY  - Boca Raton, FL
PB  - Taylor & Francis
KW  - Food
KW  - Analysis
KW  - Composition
KW  - Chemistry, Technical
KW  - SCIENCE / Chemistry / Physical & Theoretical
KW  - bisacsh
KW  - SCIENCE / Chemistry / Industrial & Technical
KW  - TECHNOLOGY & ENGINEERING / Food Science
N1  - Includes bibliographical references (pages 191-193) and index
N2  - "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"--
ER  -