Introduction to the physical chemistry of foods

"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 cre...

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Bibliographic Details
Main Author: Ritzoulis, Christos, 1973- (Author)
Format: Book
Language: English
Published: Boca Raton : CRC Press, c2013
Subjects:
fyzikální chemie
potraviny
potravinářská chemie
výroba potravin
potravinářská technologie
physical chemistry
food chemistry
food production
food technology
monografie
monographs
ISBN: 9781466511750
Physical Description: xiii, 210 s. : il. ; 24 cm

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Table of contents

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072 7 |a 664  |x Potravinářský průmysl  |2 Konspekt  |9 19 
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100 1 |a Ritzoulis, Christos,  |d 1973-  |7 utb2013772314  |4 aut 
245 1 0 |a Introduction to the physical chemistry of foods /  |c Christos Ritzoulis ; translated by Jonathan Rhoades 
260 |a Boca Raton :  |b CRC Press,  |c c2013 
300 |a xiii, 210 s. :  |b il. ;  |c 24 cm 
520 |a "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"--Vydavatelská anotace 
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650 0 7 |a potraviny  |7 ph115833  |2 czenas 
650 0 7 |a potravinářská chemie  |7 ph115834  |2 czenas 
650 0 7 |a výroba potravin  |7 ph301374  |2 czenas 
650 0 7 |a potravinářská technologie  |7 ph115836  |2 czenas 
650 0 9 |a physical chemistry  |2 eczenas 
650 0 9 |a food chemistry  |2 eczenas 
650 0 9 |a food production  |2 eczenas 
650 0 9 |a food technology  |2 eczenas 
655 7 |a monografie  |7 fd132842  |2 czenas 
655 9 |a monographs  |2 eczenas 
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