navigation bar image
spacer  
table spacer

The chemical physics of food

Published by Blackwell Publishing (2006)

Back Help

     To place an order, please open order window »

   then select price, enter quantity and click add to order

£109 one price (including UK postage and packaging)		 No. of Copies:
 

Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.

Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist:

  • Coverage of major materials, including starch and gluten
  • Consistent approach to the subject matter from a chemical physics viewpoint

All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book, which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area.

Contents

  • Emulsions
  • Physico-chemical behaviour of starch in food applications
  • Water transport and dynamics In food
  • Glasses
  • Powders and granular materials
  • Gels
  • Wheat-flour dough rheology

Hardback book - 264 pages, 100 illustrations

ISBN: 9781405121279

 
Search      Home