Product Details:
Author(s): Pieter Walstra
Category: Chemistry
Date: 2002-10-08
Pages: 832
Publisher: CRC Press
Language: English
ISBN-10: 0824793552
ISBN-13: 9780824793555
Format: pdf
Book 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.
Tags: Physical Chemistry of Foods (Food Science and Technology) , tutorials, pdf, ebook, torrent, downloads , rapidshare
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