Physical Chemistry of Foods Hardback
by Pieter (Wageningen Agricultural University, The Netherlands) Walstra
Part of the Food Science and Technology series
Hardback
- Information
Description
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids.
This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:830 pages
- Publisher:Taylor & Francis Inc
- Publication Date:08/10/2002
- Category:
- ISBN:9780824793555
£185.00
£147.50
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:830 pages
- Publisher:Taylor & Francis Inc
- Publication Date:08/10/2002
- Category:
- ISBN:9780824793555
