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.
Other Authors: Rhoades, Jonathan.
Format: eBook
Language: English
Published: Boca Raton, Fla. : Taylor & Francis, 2013.
Subjects:
Food > Analysis.
Food > Composition.
Chemistry, Technical.
elektronické knihy
electronic books
ISBN: 9781466511767
Physical Description: xiii, 210 p. : ill.

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Table of contents

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999 |c 75716  |d 75716 
020 |a 9781466511767  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
100 1 |a Ritzoulis, Christos. 
245 1 0 |a Introduction to the physical chemistry of foods  |h [elektronický zdroj] /  |c Christos Ritzoulis ; translated by Jonathan Rhoades. 
260 |a Boca Raton, Fla. :  |b Taylor & Francis,  |c 2013. 
300 |a xiii, 210 p. :  |b ill. 
504 |a Includes bibliographical references and index. 
505 0 |a ch. 1. The physical basis of chemistry -- ch. 2. Chemical thermodynamics -- ch. 3. The thermodynamics of solutions -- ch. 4. Surface activity -- ch. 5. Surface-active materials -- ch. 6. Emulsions and foams -- ch. 7. Rheology -- ch. 8. Elements of chemical kinetics. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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"--  |c Provided by publisher. 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Composition. 
650 0 |a Chemistry, Technical. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Rhoades, Jonathan. 
776 1 |z 9781466511750 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b14705  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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