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题名/责任者:

Introduction to the physical chemistry of foods / author, Christos Ritzoulis ; translated by Jonathan Rhoades.

出版发行项:

Boca Raton, FL : Taylor & Francis, 2013.

ISBN:

9781466511750

载体形态项:

xiii, 210 pages : 24 cm.

个人责任者:

Ritzoulis, Christos.

附加个人名称:

Rhoades, Jonathan.

论题主题:

Food-Analysis.

论题主题:

Food-Composition.

论题主题:

Chemistry, Technical.

中图法分类号:

TS207.3

书目附注:

Includes bibliographical references (pages 191-193) and index.

摘要附注:

"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. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"--Provided by publisher.

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