The Chemical Physics of Food pdf epub mobi txt 电子书下载 2025

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出版者:Blackwell Pub Professional

作者:Peter Belton 编

出品人:

页数:264

译者:

出版时间:2007-3

价格:2006.00元

装帧:HRD

isbn号码:9781405121279

丛书系列:

图书标签:

化学物理
食品科学
食品化学
物理化学
烹饪科学
分子美食
食品加工
食品结构
相变
热力学

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This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.

Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods

作者简介

目录信息

Chapter 1 Emulsions.
John N. Coupland.
Chapter 2 Physico-Chemical Behaviour of Starch in Food Applications.
Alain Buleon and Paul Colonna.
Chapter 3 Water Transport and Dynamics In Food.
Brian Hills.
Chapter 4 Glasses.
Roger Parker and Stephen G. Ring.
Chapter 5 Powders and granular materials.
G. C. Barker.
Chapter 6 Gels.
V. J. Morris..
Chapter 7 Wheat-Flour Dough Rheology.
R. S. Anderssen
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