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Introduction to the Physical Chemistry of Foods,9781466511750
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Introduction to the Physical Chemistry of Foods

by ;
Edition:
1st
ISBN13:

9781466511750

ISBN10:
1466511753
Format:
Hardcover
Pub. Date:
4/23/2013
Publisher(s):
CRC Press

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This is the 1st edition with a publication date of 4/23/2013.
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Summary

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It explains the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry.


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