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John N. Coupland - An Introduction to the Physical Chemistry of Food - 9781493907601 - V9781493907601
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An Introduction to the Physical Chemistry of Food

€ 103.44
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Description for An Introduction to the Physical Chemistry of Food Hardback. An Introduction to the Physical Chemistry of Food Series: Food Science Text Series. Num Pages: 182 pages, 175 black & white illustrations, 7 colour illustrations, 10 black & white tables, biograp. BIC Classification: PNR; TDCT. Category: (P) Professional & Vocational. Dimension: 256 x 185 x 16. Weight in Grams: 532.

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 physical chemistry.

This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws ... Read more

Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.



   

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Product Details

Publisher
Springer-Verlag New York Inc.
Format
Hardback
Publication date
2014
Series
Food Science Text Series
Condition
New
Number of Pages
182
Place of Publication
New York, United States
ISBN
9781493907601
SKU
V9781493907601
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About John N. Coupland
John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Reviews for An Introduction to the Physical Chemistry of Food
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 molecular behavior, he includes very insightful examples, all food-related. They make the topic come alive and more relevant to the real world than other science texts. … This very enjoyable, ... Read more

Goodreads reviews for An Introduction to the Physical Chemistry of Food


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