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Physical Chemistry of Foods | 
 enlarge | Manufacturer: Taylor & Francis
Category: EBooks
List Price: $119.95
Buy New: $86.36
You Save: $33.59 (28%)
Avg. Customer Rating:  1 reviews
Sales Rank: 54113
Format: Kindle Book
Media: Kindle Edition
Number Of Items: 1
Pages: 832
Dewey Decimal Number: 664
ASIN: B000Q9O86M
Publication Date: April 17, 2007
Availability: Usually ships in 24 hours
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Product 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.
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| Customer Reviews:
a little bit of everything February 12, 2007
1 out of 2 found this review helpful
this book is required for my class. It's OK, it covers everything but you need to look elsewhere if you are missing some background information. It does not go in-depth on some topics that could use a little more detail. With that said, colloids is not an easy subject and you cannot expect all information to be contained in one textbook. Research articles are key.
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