Introduction to the physical chemistry of foods [electronic resource] / Christos Ritzoulis ; translated by Jonathan Rhoades.

By: Ritzoulis, ChristosContributor(s): Rhoades, JonathanMaterial type: Text

TextPublication details: Boca Raton, Fla. : Taylor & Francis, 2013. Description: xiii, 210 p. : illISBN: 9781466511767 (ebook : PDF)Subject(s): Food -- Analysis | Food -- Composition | Chemistry, TechnicalGenre/Form: Electronic books.Additional physical formats: No titleOnline resources: Click here to access online Also available in print edition.

Contents:

ch. 1. The physical basis of chemistry -- ch. 2. Chemical thermodynamics -- ch. 3. The thermodynamics of solutions -- ch. 4. Surface activity -- ch. 5. Surface-active materials -- ch. 6. Emulsions and foams -- ch. 7. Rheology -- ch. 8. Elements of chemical kinetics.

Summary: "This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"-- Provided by publisher.

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Includes bibliographical references and index.

"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"-- Provided by publisher.

Also available in print edition.

Mode of access: World Wide Web.

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