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An introduction to the physical chemistry of food

Author: John N Coupland
Publisher: New York, NY : Springer, 2014.
Series: Food science text series
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Familiar combinations of ingredients and processing make the structures that give food its properties. For example, in ice cream the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness, and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John N Coupland
ISBN: 9781493907618 1493907611 1493907603 9781493907601 149390762X 9781493907625
OCLC Number: 883732471
Description: 1 online resource (xiii, 182 pages) : illustrations (some color).
Contents: Introduction --
Kinetics and Thermodynamics --
Simple Solutions --
Crystallization --
Surfactants --
Polymers --
Gels --
Surfaces --
Multiphase systems --
Index.
Series Title: Food science text series
Responsibility: John N. Coupland.

Abstract:

This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines  Read more...

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From the book reviews:"This reviewer ... gained more practical knowledge here than from any other science book he has read. As Coupland presents information relating thermodynamic properties to Read more...

 
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