UID:
almafu_9959327001302883
Format:
1 online resource (ix, 247 pages, 2 unnumbered pages of plates) :
,
color illustrations
ISBN:
9780470995792
,
0470995793
,
9781405181525
,
1405181524
Content:
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. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Fo.
Note:
Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.
Additional Edition:
Print version: Chemical physics of food. Oxford ; Ames, Iowa : Blackwell Pub., 2007 ISBN 1405121270
Additional Edition:
ISBN 9781405121279
Language:
English
Keywords:
Electronic books.
;
Electronic books.
;
Electronic books.
DOI:
10.1002/9780470995792
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995792
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995792
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995792
