The Chemical Physics of Food pdf epub mobi txt 電子書下載2025

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出版者:Blackwell Pub Professional

作者:Peter Belton 編

出品人:

頁數:264

译者:

出版時間:2007-3

價格:2006.00元

裝幀:HRD

isbn號碼:9781405121279

叢書系列:

圖書標籤:

化學物理
食品科學
食品化學
物理化學
烹飪科學
分子美食
食品加工
食品結構
相變
熱力學

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具體描述

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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

著者簡介

圖書目錄

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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