Physical Chemistry of Foods

by Pieter Walstra

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions,...

• Format: Hardcover
• Language: English
• ISBN: 0824793552
• ISBN13: 9780824793555
• Release Date: October 2002
• Publisher: CRC Press
• Length: 830 Pages
• Weight: 2.85 lbs.
• Dimensions: 1.7" x 6.3" x 9.4"