Physical Chemistry of Foods (Food Science and Technology)

Walstra, Pieter

ISBN 10: 0824793552 / ISBN 13: 9780824793555

Published by Marcel Dekker, New York, 2003

Hardcover, 8vo., 807 pp. Ex-Lib, with usual faults, otherwise a clean, tight copy showing light shelfwear. Seller Inventory # 000755

Synopsis:

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.

About the Author: Pieter Walstra is Professor Emeritus of the Department of Food Sciences, Wageningen University, The Netherlands. He is the author, coauthor, editor or coeditor of numerous journal articles, book chapters and books, including Dairy Technology (Marcel Dekker, Inc.). Named as a Highly Cited Researcher by ISi-Thomson Scientific (2002), Dr. Walstra received the M.Sc. degree (1955) in dairy science and technology and the Ph.D. degree (1961) from Wageningen Agricultural University, The Netherlands.

Bibliographic Details

Title: Physical Chemistry of Foods (Food Science ...
Publisher: Marcel Dekker, New York
Publication Date: 2003
Binding: Hardcover
Condition: Good