Loading…
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...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
|
| Edition: | 1st ed. 2014. |
| Series: | Food Science Text Series,
|
| Subjects: | |
| Online Access: | Texto Completo |
Table of Contents:
- Introduction
- Kinetics and Thermodynamics
- Simple Solutions
- Crystallization
- Surfactants
- Polymers
- Gels
- Surfaces
- Multiphase systems
- Index.