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
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
€191.99
Mục lục
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
Giới thiệu về tác giả
Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UKMua cuốn sách điện tử này và nhận thêm 1 cuốn MIỄN PHÍ!
Ngôn ngữ Anh ● định dạng PDF ● Trang 264 ● ISBN 9781405181525 ● Kích thước tập tin 24.0 MB ● Biên tập viên Peter Belton ● Nhà xuất bản John Wiley & Sons ● Được phát hành 2008 ● Phiên bản 1 ● Có thể tải xuống 24 tháng ● Tiền tệ EUR ● TÔI 2367999 ● Sao chép bảo vệ Adobe DRM
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