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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| Main Author | |
|---|---|
| Other Authors | |
| Format | eBook |
| Language | English |
| Published |
Boca Raton, Fla. :
Taylor & Francis,
2013.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781466511767 |
| DOI | 10.1201/b14705 |
| Physical Description | xiii, 210 p. : ill. |
Cover
Table of Contents:
- 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.