Introduction to the Physical Chemistry of Foods

Name: Introduction to the Physical Chemistry of Foods
Brand: CRC Press
Availability: OutOfStock
Rating: 5 (1 reviews)

By Christos Ritzoulis

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Description

This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.

Product details

Edition:: illustrated
Number of Pages:: 226
Release Date:: 2013-04-29
Publication Date:: 2013-04-23
Publisher:: CRC Press
Languages:: Original: English
ISBN10:: 1466511753
ISBN13:: 9781466511750
GPSR Manufacturer Reference:: [email protected]
Weight:: 508 g
Height:: 161 cm
Width:: 240 cm
Thickness:: 17 cm

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