The Chemical Physics of Food (eBook)

Peter Belton (Herausgeber)

eBook Download: PDF

2008 | 1. Auflage
264 Seiten
John Wiley & Sons (Verlag)
978-1-4051-8152-5 (ISBN)

Infos

Chemical Physics of Food

Edited by Peter Belton

Based on the principle that food science requires the same
rigour as the more traditional physical sciences, Professor Peter
Belton has drawn together an international team of authors to
demonstrate the chemical physics approach to food.

Combining the applications of chemical and physical methods
together with a clear quantitative consideration of data, The
Chemical Physics of Food offers the food scientist and
technologist:

* Coverage of major materials, including starch and
gluten

* Consistent approach to the subject matter from a chemical
physics viewpoint

* An esteemed team of international Authors

All those involved in research into food structure, including
food scientists, food technologists, food chemists and physicists
should find much of interest in this book which will also provide
libraries in all universities, research establishments and food
companies with a valuable reference for this important area.

About the Editor

Professor Peter Belton is based in the School of Chemical Sciences
and Pharmacy at the University of East Anglia, Norwich, UK

Autor

Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UK

Inhalt

Chapter 1 Emulsions.

John N. Coupland.

Chapter 2 Physico-Chemical Behaviour of Starch in Food
Applications.

Alain Buleon and Paul Colonna.

Chapter 3 Water Transport and Dynamics In Food.

Brian Hills.

Chapter 4 Glasses.

Roger Parker and Stephen G. Ring.

Chapter 5 Powders and granular materials.

G. C. Barker.

Chapter 6 Gels.

V. J. Morris..

Chapter 7 Wheat-Flour Dough Rheology.

R. S. Anderssen

Rezensionen

?The expert reviews in this book are valuable sources of
information on their respective topics. Many of the chapters assume
a significant amount of background knowledge.? (International
Journal of Food Science and Technology, September 2009)

'This book completed by bibliographical references, provides a
physicochemical viewpoint of the food field, but also points out
the important insufficiency in current analytical technologies,
providing all food specialists with a new approach in this
interesting subject area.'International Journal of Biological
Macromolecules

'combining the applications of chemical and physical methods
together with a clear quantitative consideration of data, this book
offers the food scientist and technologist an extensive coverage of
major materials, including starch and gluten and provides a
consistent approach to the subject from a chemical physics
viewpoint.' Food Engineering and Ingredients June 2007

'This book completed by bibliographical references, provides a
physicochemical viewpoint of the food field, but also points out
the important insufficiency in current analytical technologies,
providing all food specialists with a new approach in this
interesting subject area.'International Journal of Biological
Macromolecules

'combining the applications of chemical and physical methods
together with a clear quantitative consideration of data, this book
offers the food scientist and technologist an extensive coverage of
major materials, including starch and gluten and provides a
consistent approach to the subject from a chemical physics
viewpoint.' Food Engineering and Ingredients June 2007

Produkt-Details

• Erscheint lt. Verlag: 8.5.2008
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Science & Technology • Lebensmittel • Lebensmittelforschung u. -technologie
• ISBN-10: 1-4051-8152-4 / 1405181524
• ISBN-13: 978-1-4051-8152-5 / 9781405181525