An Introduction To The Physical Chemistry Of Food
DOWNLOAD
Download An Introduction To The Physical Chemistry Of Food PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get An Introduction To The Physical Chemistry Of Food book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
An Introduction To The Physical Chemistry Of Food
DOWNLOAD
Author : John N. Coupland
language : en
Publisher: Springer
Release Date : 2014-06-30
An Introduction To The Physical Chemistry Of Food written by John N. Coupland and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-30 with Technology & Engineering categories.
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.
Introduction To The Physical Chemistry Of Foods
DOWNLOAD
Author : Christos Ritzoulis
language : en
Publisher: CRC Press
Release Date : 2013-04-23
Introduction To The Physical Chemistry Of Foods written by Christos Ritzoulis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-23 with Science categories.
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.
An Introduction To The Physical Chemistry Of Food
DOWNLOAD
Author : John N. Coupland
language : en
Publisher:
Release Date : 2014
An Introduction To The Physical Chemistry Of Food written by John N. Coupland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Food categories.
"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." -- Publisher's description.
Introduction To The Physical Chemistry Of Foods
DOWNLOAD
Author : Christos Ritzoulis
language : en
Publisher: CRC Press
Release Date : 2013-04-23
Introduction To The Physical Chemistry Of Foods written by Christos Ritzoulis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-23 with Science categories.
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
Physical Properties Of Foods
DOWNLOAD
Author : Serpil Sahin
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-27
Physical Properties Of Foods written by Serpil Sahin and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-27 with Technology & Engineering categories.
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Physical Chemistry Of Foods
DOWNLOAD
Author : Pieter Walstra
language : en
Publisher: CRC Press
Release Date : 2002-10-08
Physical Chemistry Of Foods written by Pieter Walstra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-10-08 with Technology & Engineering categories.
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.
Introduction To Food Chemistry
DOWNLOAD
Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2004-12-16
Introduction To Food Chemistry written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-12-16 with Technology & Engineering categories.
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
Applied Food Protein Chemistry
DOWNLOAD
Author : Zeynep Ustunol
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-31
Applied Food Protein Chemistry written by Zeynep Ustunol and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-31 with Technology & Engineering categories.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Physico Chemical Aspects Of Food Processing
DOWNLOAD
Author : S.T. Beckett
language : en
Publisher: Springer Science & Business Media
Release Date : 1995
Physico Chemical Aspects Of Food Processing written by S.T. Beckett and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Business & Economics categories.
This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.