An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food

by John N. Coupland


Use Express Shipping for guaranteed delivery by December 24 
Qualifying orders placed by 11:59 a.m. ET on Dec. 21 can still be sent to Manhattan, NY addresses. Details

Product Details

ISBN-13: 9781493907601
Publisher: Springer New York
Publication date: 06/30/2014
Series: Food Science Text Series
Edition description: 2014
Pages: 182
Product dimensions: 7.01(w) x 10.00(h) x 0.02(d)

About the Author

John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Table of Contents

Introduction.- Kinetics and Thermodynamics.- Simple Solutions.- Crystallization.- Surfactants.- Polymers.- Gels.- Surfaces.- Multiphase systems.- Index

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews