Physical chemistry of foods
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods:...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Marcel Dekker
2011
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| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25656 |
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oai:scholar.dlu.edu.vn:DLU123456789-256562012-03-03T04:22:19Z Physical chemistry of foods Walstra, Pieter Hóa học This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful 2011-09-12T09:57:17Z 2011-09-12T09:57:17Z 2003 Book 0-8247-9355-2 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25656 en application/pdf Marcel Dekker |
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Thư viện Trường Đại học Đà Lạt |
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English |
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Hóa học |
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Hóa học Walstra, Pieter Physical chemistry of foods |
| description |
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful |
| format |
Book |
| author |
Walstra, Pieter |
| author_facet |
Walstra, Pieter |
| author_sort |
Walstra, Pieter |
| title |
Physical chemistry of foods |
| title_short |
Physical chemistry of foods |
| title_full |
Physical chemistry of foods |
| title_fullStr |
Physical chemistry of foods |
| title_full_unstemmed |
Physical chemistry of foods |
| title_sort |
physical chemistry of foods |
| publisher |
Marcel Dekker |
| publishDate |
2011 |
| url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25656 |
| _version_ |
1819778540507234304 |