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基本説明
Provides practical examples of starch gelatinization and retrogradation, protein denaturation, lipid crystallization, foam and emulsion formation, colloidal interactions, and more.
Full Description
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, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Contents
Introduction. Aspects of Thermodynamics. Bonds and Interaction Forces. Reaction Kinetics. Transport Phenomena. Polymers. Proteins. Water Relations. Dispersed Systems. Surface Phenomena. Formation of Emulsions and Foams. Colloidal Interactions. Changes in Dispersity. Nucleation. Crystallization. Glass Transitions And Freezing. Soft Solids. Appendices. Index.