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An Introduction to the Physical Chemistry of Food
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 poly...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Edición: | 1st ed. 2014. |
| Colección: | Food Science Text Series,
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| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Introduction
- Kinetics and Thermodynamics
- Simple Solutions
- Crystallization
- Surfactants
- Polymers
- Gels
- Surfaces
- Multiphase systems
- Index.