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Physical Chemistry of Foods

Posted on 2010-03-18




Name:Physical Chemistry of Foods
ASIN/ISBN:0824793552
Language:English
File size:8.5 Mb
Publisher: CRC Press; 1 edition (October 8, 2002)
ISBN: 0824793552
Pages: 832
File Type: PDF
File Size: 8.5 MB
   Physical Chemistry of Foods

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(Food Science and Technology) by Pieter Walstra

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, 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.

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