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Physical Chemistry of Foods by Pieter Walstra
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Physical Chemistry of Foods by Pieter Walstra

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9780824793555
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9780824793555
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Description

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.

Book Information
ISBN 9780824793555
Author Pieter Walstra
Format Hardback
Page Count 832
Imprint CRC Press Inc
Publisher Taylor & Francis Inc
Weight(grams) 1293g

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