Physical Chemistry of Foods (Food Science and Technology) (Hardcover)

by Pieter Walstra (Author) "Food science and technology are concerned with a wide variety of problems and questions, and some will be exemplified below..." (more)
Key Phrases: strain rate thinning, chain overlap concentration, colloidal interaction forces, New York, Marcel Dekker, Academic Press (more...)

Editorial Reviews

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[T]his book offers the reader a detailed and comprehensive treatment of the physical chemistry of foods. The book is not simply a rehash of physical chemistry principles … . Rather each chapter treats concepts as they directly relate to food and tackles, head-on, the complexity and non-ideal behaviour encountered in food systems. This is the unique feather of this book … . … It is well structured, comprehensive and complete. … Speaking as a research scientists, I have already found this book an invaluable reference source and have confidence that it will become well thumbed over for years to come.
- Food Chemistry

[T]his book offers the reader a detailed and comprehensive treatment of the physical chemistry of foods. The book is not simply a rehash of physical chemistry principles … . Rather each chapter treats concepts as they directly relate to food and tackles, head-on, the complexity and non-ideal behaviour encountered in food systems. This is the unique feather of this book … . … It is well structured, comprehensive and complete. … Speaking as a research scientists, I have already found this book an invaluable reference source and have confidence that it will become well thumbed over for years to come.
- Food Chemistry

[This book] can be used as a basis for a course for food science undergraduates, but also overlaps somewhat into the field of postgraduate studies. Indeed, it is really a reference book covering a large number of different subjects inside physical chemistry which are otherwise to be found scattered in individual specialist volumes. As such, this is really quite a handy reference work for a pharmaceutical scientist working either in industry or commencing a research project. … With admirable clarity Walstra describes quite complex physical-chemical events and makes them clearly understandable. … This is a really admirable book … .
- European Journal of Pharmaceutics and Biopharmaceutics, Vol. 57, Issue 2, March 2004

[This book] can be used as a basis for a course for food science undergraduates, but also overlaps somewhat into the field of postgraduate studies. Indeed, it is really a reference book covering a large number of different subjects inside physical chemistry which are otherwise to be found scattered in individual specialist volumes. As such, this is really quite a handy reference work for a pharmaceutical scientist working either in industry or commencing a research project. … With admirable clarity Walstra describes quite complex physical-chemical events and makes them clearly understandable. … This is a really admirable book … .
- European Journal of Pharmaceutics and Biopharmaceutics, Vol. 57, Issue 2, March 2004

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.

Product Details

• Hardcover: 832 pages
• Publisher: CRC; 1 edition (October 8, 2002)
• Language: English
• ISBN-10: 0824793552
• ISBN-13: 978-0824793555
• Product Dimensions: 9.6 x 6.7 x 1.7 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #614,828 in Books (See Bestsellers in Books)

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1 of 2 people found the following review helpful:

4.0 out of 5 stars a little bit of everything, February 12, 2007

By	Adam Croissant "tastybrew" (Raleigh, NC) - See all my reviews (REAL NAME)

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.