Physical Chemistry of Foods
Author:   Gustavo V. Barbosa-Canovas (Washington State University, Pullman, USA) ,  Yrjo H. Roos (University College Cork, Ireland)
Publisher:   Taylor & Francis Inc
ISBN:  

9781587161568


Pages:   700
Publication Date:   15 August 2020
Format:   Hardback
Availability:   Awaiting stock   Availability explained


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Physical Chemistry of Foods


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Overview

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 academia.

Full Product Details

Author:   Gustavo V. Barbosa-Canovas (Washington State University, Pullman, USA) ,  Yrjo H. Roos (University College Cork, Ireland)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
ISBN:  

9781587161568


ISBN 10:   1587161567
Pages:   700
Publication Date:   15 August 2020
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Unknown
Availability:   Awaiting stock   Availability explained

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