The Chemical Physics of Food / Edition 1

The Chemical Physics of Food / Edition 1

by Peter Belton
     
 

ISBN-10: 1405121270

ISBN-13: 9781405121279

Pub. Date: 04/28/2007

Publisher: Wiley

This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.

Based on the fundamental quantitative principles, which

Overview

This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.

Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods

Product Details

ISBN-13:
9781405121279
Publisher:
Wiley
Publication date:
04/28/2007
Pages:
264
Product dimensions:
7.05(w) x 9.90(h) x 0.81(d)

Table of Contents

Chapter 1 Emulsions.

John N. Coupland.

Chapter 2 Physico-Chemical Behaviour of Starch in Food Applications.

Alain Buleon and Paul Colonna.

Chapter 3 Water Transport and Dynamics In Food.

Brian Hills.

Chapter 4 Glasses.

Roger Parker and Stephen G. Ring.

Chapter 5 Powders and granular materials.

G. C. Barker.

Chapter 6 Gels.

V. J. Morris..

Chapter 7 Wheat-Flour Dough Rheology.

R. S. Anderssen

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