Physical chemistry of foods
著者
書誌事項
Physical chemistry of foods
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 121）
Marcel Dekker, c2003
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Introduction. Aspects of Thermodynamics. Bonds and Interaction Forces. Reaction Kinetics. Transport Phenomena. Polymers. Proteins. Water Relations. Dispersed Systems. Surface Phenomena. Formation of Emulsions and Foams. Colloidal Interactions. Changes in Dispersity. Nucleation. Crystallization. Glass Transitions And Freezing. Soft Solids. Appendices. Index.
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