INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS

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 cream, th...

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Bibliographic Details
Main Author: Ritzoulis, Christos (Author)
Other Authors: Rhoades, Jonathan (translated)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press Taylor & Francis 2013
Subjects:
Food > Compositio
Chemistry, Technical > Analysi
Food > Composition
Online Access:Click Here to View Status and Holdings.
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