The Chemical Physics of Food
Seiten
2007
Wiley-Blackwell (Verlag)
978-1-4051-2127-9 (ISBN)
Wiley-Blackwell (Verlag)
978-1-4051-2127-9 (ISBN)
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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.
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
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
Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UK
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
| Erscheint lt. Verlag | 20.2.2007 |
|---|---|
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 179 x 252 mm |
| Gewicht | 771 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4051-2127-0 / 1405121270 |
| ISBN-13 | 978-1-4051-2127-9 / 9781405121279 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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