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Title The chemical physics of food / edited by Peter Belton
Published Oxford ; Ames, Iowa : Blackwell Pub., 2007
Online access available from:
Wiley Online Books    View Resource Record  


Description 1 online resource (ix, 247 pages, 2 unnumbered pages of plates) : color illustrations
Contents Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology
Summary 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. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Fo
Analysis Electronic books
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Food -- Analysis.
Food -- Composition.
Food -- Preservation.
Form Electronic book
Author Belton, P. S.
Wiley InterScience (Online service)
ISBN 0470995793