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Belton, Peter

The Chemical Physics of Food

Belton, Peter - The Chemical Physics of Food, ebook

178,20€

Ebook, PDF with Adobe DRM
ISBN: 9781405181525
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This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.

Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods

Keywords: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2008
Language
en
Edition
1
Page amount
247 pages
Categories
Gardening, Agriculture, Forestry
 
Technology, Energy, Traffic
Format
Ebook
eISBN (PDF)
9781405181525
Printed ISBN
9781405121279

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