Physical Chemistry of Foods

Physical Chemistry of Foods

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Physical Chemistry of Foods presents the physico-chemical principles underlying food processing and food material behavior in food product development. It introduces general theories of physical chemistry, their relevance to food processing, food preservation, and product development. The book discusses principles of food structure formation and the interaction of food components. It reviews the processes and physical chemistry of food preservation, describing structural, kinetic, and dynamic changes and reactions occurring in processing and storage. It also includes examples of physical chemistry theories used to solve problems. This is an ideal reference for the food industry and more

Product details

  • Hardback | 700 pages
  • 178 x 254mm
  • Taylor & Francis Inc
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • 250 black & white illustrations
  • 1587161567
  • 9781587161568

Table of contents

Introduction. Basic Concepts in Physical Chemistry. Physical Chemistry of Liquid Systems. Phase and State Transitions and Phase Diagrams. Phase and State Transformations of Mixtures and Food Systems. Surface Chemistry. Molecular Mobility and Diffusion. Food Structure and Rheology. Electromagnetic and Electrical Properties. Heat and Mass Transfer. Chemical Reactions and Reaction Kinetics. Peculiarities of Food more