Screen LibraryIntroduction to the physical chemistry of foods /
"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cre...
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| Main Authors: | |
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| Group Author: | |
| Published: |
Taylor & Francis,
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| Publisher Address: | Boca Raton, FL : |
| Publication Dates: | [2013] |
| Literature type: | eBook |
| Language: | English |
| Subjects: | |
| Summary: |
"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. |
| Carrier Form: | xiii, 210 pages : illustrations ; 24 cm |
| Bibliography: | Includes bibliographical references (pages 191-193) and index. |
| ISBN: |
9781466511750 (hardback) : 1466511753 (hardback) |
| Index Number: | TX541 |
| CLC: | TS201 |
| Call Number: | TS201/R615 |