John N Coupland (31 results)
- Softcover
- International Edition
Seller: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be print…ed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
- Softcover
Seller: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
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£ 30.35
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Condition: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.
- Softcover
Seller: Anybook.com, Lincoln, United KingdomAnybook.com
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£ 16.51
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Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:080395106X.
- Softcover
Seller: Anybook.com, Lincoln, United KingdomAnybook.com
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£ 22.67
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Condition: Fair. Volume 4. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:08039510…6X.
- Softcover
Seller: Anybook.com, Lincoln, United KingdomAnybook.com
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£ 24.64
£ 13.60 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:080395106X.
Language: English
Published by Springer, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
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£ 54.83
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Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Language: English
Published by Springer, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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£ 71.28
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Condition: New. In English.
Language: English
Published by Springer, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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£ 71.28
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Condition: New. In.
Language: English
Published by Springer 2016-09-03, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
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£ 68.69
£ 15.49 shippingShips from United Kingdom to U.S.A.Quantity: 10 available
Paperback. Condition: New.
Language: English
Published by Springer, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 86.23
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Condition: New.
Language: English
Published by Springer-Verlag New York Inc., US, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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£ 90.77
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Paperback. Condition: New. Softcover reprint of the original 1st ed. 2014.
More imagesLanguage: English
Published by Springer Nature B.V., 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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£ 64.10
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Taschenbuch. Condition: Neu. An Introduction to the Physical Chemistry of Food | John N. Coupland | Taschenbuch | xiii | Englisch | 2016 | Springer Nature B.V. | EAN 9781493938735 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: p…reigu.
Language: English
Published by Springer New York, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 75.30
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some o…f the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
Language: English
Published by Springer, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: Used - As new
£ 102.00
£ 25.00 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Like New. Like New. book.
Language: English
Published by Springer, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 132.40
£ 1.98 shippingShips within U.S.A.Quantity: 15 available
Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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£ 106.00
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Paperback. Condition: Like New. Like New. book.
Language: English
Published by Springer New York, Springer US, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 80.49
£ 53.72 shippingShips from Germany to U.S.A.Quantity: 1 available
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the w…ater gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
Language: English
Published by Springer-Verlag New York Inc., US, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
£ 82.39
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Paperback. Condition: New. Softcover reprint of the original 1st ed. 2014.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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£ 308.62
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Condition: New. pp. 11445.
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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£ 716.45
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Condition: New.
- Softcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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£ 594.61
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Condition: New.
- Softcover
Seller: Gyan Books Pvt. Ltd., Delhi, IndiaGyan Books Pvt. Ltd.
Contact seller5-star sellerCondition: New
£ 874.32
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Paperback. Condition: New. Language: English. Due to the very old age and scarcity of this book, some pages are missing and may be hard to read due to the blurring of the original text. The Title 'Bengal District Gazetteers written/authored/edited by B. C. Allen, E. Lister, F. A. Sachse, F. W. Strong, G. E. Lambourn, H. Coupland…, H. H. Risley, J. A. Vas, J. Byrne, J. C. JACK, J. C. K. Peterson, J. E. Webster, J. H. E. Garrett, J. N. Gupta, John F. Gruning, L. E. B. COBDENRAMSAY, L. S. S. O'Malley, M. G. Hallett', published in the year 2024. The ISBN 9789362089151 is assigned to the Paperback version of this title. This book has total of pp. 11445 (Pages). The publisher of this title is Gyan Publishing House. This Book is in English. The subject of this book is Gazetteers. Size of the book is 21.59 x 27.94 cms Vol: Volume 52 Vols. Set Volume 52 Vols. Set 11445.
- Hardcover
Seller: Gyan Books Pvt. Ltd., Delhi, IndiaGyan Books Pvt. Ltd.
Contact seller5-star sellerCondition: New
£ 1,105.84
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Hardcover. Condition: New. Language: English. Due to the very old age and scarcity of this book, some pages are missing and may be hard to read due to the blurring of the original text. The Title 'Bengal District Gazetteers written/authored/edited by B. C. Allen, E. Lister, F. A. Sachse, F. W. Strong, G. E. Lambourn, H. Coupland…, H. H. Risley, J. A. Vas, J. Byrne, J. C. JACK, J. C. K. Peterson, J. E. Webster, J. H. E. Garrett, J. N. Gupta, John F. Gruning, L. E. B. COBDENRAMSAY, L. S. S. O'Malley, M. G. Hallett', published in the year 2024. The ISBN 9789362084484 is assigned to the Hardcover version of this title. This book has total of pp. 11445 (Pages). The publisher of this title is Gyan Publishing House. This Book is in English. The subject of this book is Gazetteers. Size of the book is 22.59 x 28.94 cms Vol: Volume 52 Vols. Set Volume 52 Vols. Set 11445.
Language: English
Published by Springer, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
Contact seller5-star sellerCondition: New
£ 58.28
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Condition: new. Questo è un articolo print on demand.
Language: English
Published by SPRINGER NATURE Sep 2016, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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£ 70.60
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystalliz…ation) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science. 182 pp. Englisch.
Language: English
Published by Springer, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
Contact seller5-star sellerCondition: New
£ 61.81
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Condition: new. Questo è un articolo print on demand.
Language: English
Published by Springer New York Jun 2014, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
Contact seller5-star sellerCondition: New
£ 75.31
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization)…of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science. 196 pp. Englisch.
Language: English
Published by Springer, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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£ 96.23
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Condition: New. PRINT ON DEMAND.
Language: English
Published by Springer New York, 2016
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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£ 62.36
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Acts as a support for readings from the primary literature in an advanced (graduate level) classGreat resource for any food scientist in understanding why food behaves as it doesPlethora of real-life examples highligh…ts the application of p.
Language: English
Published by Springer New York, 2014
Series: Food Science Text, Book 15 of 24. Book 15 of 24 - Food Science Text
- Hardcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
£ 65.74
£ 41.85 shippingShips from Germany to U.S.A.Quantity: Over 20 available
Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Acts as a support for readings from the primary literature in an advanced (graduate level) classGreat resource for any food scientist in understanding why food behaves as it doesPlethora of real-life example…s highlights the application of p.
