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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4.0 out of 5 stars
a little bit of everything,
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This review is from: Physical Chemistry of Foods (Food Science and Technology) (Hardcover)
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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Inside This Book
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First Sentence:
Food science and technology are concerned with a wide variety of problems and questions, and some will be exemplified below. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
strain rate thinning, chain overlap concentration, colloidal interaction forces, surface dilatational modulus, colloidal repulsion, food physical chemistry, interaction forces act, catalytic impurities, most amphiphiles, negative solvation, statistical chain elements, perikinetic aggregation, nonsolvent water, triglyceride crystals, casein gels, rennet gels, repulsive free energy, anisometric particles, orthokinetic aggregation, fractal aggregation, depletion interaction, fat crystallization, stretched strands, initial supersaturation, polyelectrolyte molecule Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Academic Press, Question Consider, Food Colloids, John Wiley, Wageningen University, Milk Dairy, Oxford Univ, Anionic Surfactants, Cornell Univ, Royal Soc, Cohen Stuart, Functional Properties of Food Macromolecules, Note Actually, Polymer Physics, Question Assume, Scaling Concepts New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Food science and technology are concerned with a wide variety of problems and questions, and some will be exemplified below. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
strain rate thinning, chain overlap concentration, colloidal interaction forces, surface dilatational modulus, colloidal repulsion, food physical chemistry, interaction forces act, catalytic impurities, most amphiphiles, negative solvation, statistical chain elements, perikinetic aggregation, nonsolvent water, triglyceride crystals, casein gels, rennet gels, repulsive free energy, anisometric particles, orthokinetic aggregation, fractal aggregation, depletion interaction, fat crystallization, stretched strands, initial supersaturation, polyelectrolyte molecule Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Academic Press, Question Consider, Food Colloids, John Wiley, Wageningen University, Milk Dairy, Oxford Univ, Anionic Surfactants, Cornell Univ, Royal Soc, Cohen Stuart, Functional Properties of Food Macromolecules, Note Actually, Polymer Physics, Question Assume, Scaling Concepts New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
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27
books
cite this book:
See all 27 books citing this book
- FOOD EMULSIONS AND FOAMS (Special Publications) by E. DICKINSON on 4 pages
- Functional Properties of Food Macromolecules (Chapman & Hall Food Science Book) by S.E. Hill on page 202, page 249, and page 770
- Food Polysaccharides and Their Applications (Food Science and Technology) by Alistair M. Stephen in Front Matter, page 202, and page 770
- Alternative Sweeteners, Third Edition, Revised and Expanded (Food Science and Technology) by Lyn O'Brien-Nabors in Front Matter (1), Front Matter (2), and Front Matter (3)
- Advances In Food Colloids by D.J. McClements on page 9, page 335, and page 396
See all 100 books this book cites
- Fundamentals of Interface and Colloid Science: Soft Colloids by J. Lyklema on 5 pages
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis in Front Matter, and page 15
- Biological Magnetic Resonance: Volume 14: Spin Labeling by Lawrence J. Berliner on page 366
- Extraction Optimization in Food Engineering (Food Science and Technology) by Constantina Tzia in Front Matter
- Colloidal Particles at Liquid Interfaces by Bernard P. Binks on page 323
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