Physical Chemistry of Foods

ISBN-13: 9780824793555 / Angielski / Twarda / 2002 / 832 str.

Pieter Walstra; Walstra Walstra

Opis

Clarifying the physicochemical processes encountered in food product development, this text is a comprehensive, detailed text for upper-level undergraduate and graduate students in: food, surface, colloid, and molecular chemistry and biochemistry; food science and technology; and food engineering.

Recenzje

"[T]his book offers the reader a detailed and comprehensive treatment of the physical chemistry of foods. The book is not simply a rehash of physical chemistry principles … . Rather each chapter treats concepts as they directly relate to food and tackles, head-on, the complexity and non-ideal behaviour encountered in food systems. This is the unique feather of this book … . … It is well structured, comprehensive and complete. … Speaking as a research scientists, I have already found this book an invaluable reference source and have confidence that it will become well thumbed over for years to come. "
- Food Chemistry

"[This book] can be used as a basis for a course for food science undergraduates, but also overlaps somewhat into the field of postgraduate studies. Indeed, it is really a reference book covering a large number of different subjects inside physical chemistry which are otherwise to be found scattered in individual specialist volumes. As such, this is really quite a handy reference work for a pharmaceutical scientist working either in industry or commencing a research project. … With admirable clarity Walstra describes quite complex physical-chemical events and makes them clearly understandable. … This is a really admirable book … ."
- European Journal of Pharmaceutics and Biopharmaceutics, Vol. 57, Issue 2, March 2004

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Spis treści

Introduction Aspects of Thermodynamics Bonds and Interaction Forces Reaction Kinetics Transport Phenomena PolymersProteinsWater Relations Dispersed Systems Surface Phenomena Formation of Emulsions and Foams Colloidal Interactions Changes in Dispersity NucleationCrystallization Glass Transitions And Freezing Soft SolidsAPPENDIX A: Frequently Used Symbols for Physical Quantities APPENDIX B: Some Frequently Used Abbreviations APPENDIX C: Some Mathematical Symbols APPENDIX D: SI Rules for Notation APPENDIX E: The SI Units System APPENDIX F: Some Conversion Factors APPENDIX G: Recalculation of Concentrations APPENDIX H: Physical Properties of Water at 0-100°C APPENDIX I: Thermodynamic and Physical Properties of Water and Ice APPENDIX J: Some Values of the Error Function Index

O autorze

Pieter Walstra is Professor Emeritus of the Department of Food Sciences, Wageningen University, The Netherlands. He is the author, coauthor, editor or coeditor of numerous journal articles, book chapters and books, including Dairy Technology (Marcel Dekker, Inc.). Named as a Highly Cited Researcher by ISi-Thomson Scientific (2002), Dr. Walstra received the M.Sc. degree (1955) in dairy science and technology and the Ph.D. degree (1961) from Wageningen Agricultural University, The Netherlands.