The chemical physics of food
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Peter Belton
- ناشر : Oxford [u.a.] : Blackwell
- چاپ و سال / کشور: 2007
- شابک / ISBN : 9781405121279
Description
Chapter 1 Emulsions. John N. Coupland. Chapter 2 Physico-Chemical Behaviour of Starch in Food Applications. Alain Buleon and Paul Colonna. Chapter 3 Water Transport and Dynamics In Food. Brian Hills. Chapter 4 Glasses. Roger Parker and Stephen G. Ring. Chapter 5 Powders and granular materials. G. C. Barker. Chapter 6 Gels. V. J. Morris. Chapter 7 Wheat-Flour Dough Rheology. R. S. Anderssen
This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint
