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An Introduction To The Physical Chemistry Of Food
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Book Synopsis An Introduction to the Physical Chemistry of Food by : John N. Coupland
Download or read book An Introduction to the Physical Chemistry of Food written by John N. Coupland and published by Springer. This book was released on 2014-06-30 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. 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.
Book Synopsis Introduction to the Physical Chemistry of Foods by : Christos Ritzoulis
Download or read book Introduction to the Physical Chemistry of Foods written by Christos Ritzoulis and published by CRC Press. This book was released on 2013-04-23 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
Book Synopsis An Introduction to the Physical Chemistry of Food by : John N. Coupland
Download or read book An Introduction to the Physical Chemistry of Food written by John N. Coupland and published by . This book was released on 2014 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases, and the same molecular model is used to understand phase diagrams, phase separation, and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels." -- Publisher's description.
Book Synopsis Introduction to the Physical Chemistry of Foods by : Christos Ritzoulis
Download or read book Introduction to the Physical Chemistry of Foods written by Christos Ritzoulis and published by CRC Press. This book was released on 2013-04-23 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
Book Synopsis Physical Chemistry of Foods by : Pieter Walstra
Download or read book Physical Chemistry of Foods written by Pieter Walstra and published by CRC Press. This book was released on 2002-10-08 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Book Synopsis Introduction to the Chemistry of Food by : Michael Zeece
Download or read book Introduction to the Chemistry of Food written by Michael Zeece and published by Academic Press. This book was released on 2020-01-30 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Book Synopsis Introduction to Food Chemistry by : Richard Owusu-Apenten
Download or read book Introduction to Food Chemistry written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2004-12-16 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
Book Synopsis Introduction to the Physical Chemistry of Foods by : Christos Ritzoulis
Download or read book Introduction to the Physical Chemistry of Foods written by Christos Ritzoulis and published by CRC Press. This book was released on 2013-04-23 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.
Book Synopsis Physical Chemistry of Foods by : Henry G. Schwartzberg
Download or read book Physical Chemistry of Foods written by Henry G. Schwartzberg and published by CRC Press. This book was released on 1992-06-11 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 information in Physical Chemistry of Foods, with its more than 1380 literature citations.
Book Synopsis Physical Chemistry of Food Processes: Fundamental aspects by :
Download or read book Physical Chemistry of Food Processes: Fundamental aspects written by and published by . This book was released on 1992 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Introductory Food Chemistry by : John W. Brady
Download or read book Introductory Food Chemistry written by John W. Brady and published by Comstock Publishing Associates. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.
Book Synopsis Basic Physical Chemistry by : E Brian Smith
Download or read book Basic Physical Chemistry written by E Brian Smith and published by World Scientific Publishing Company. This book was released on 2013-06-03 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: This elegant book provides a student-friendly introduction to the subject of physical chemistry. It is by the author of the very successful Basic Chemical Thermodynamics and is written in the same well-received popular style. It is concise and more compact than standard textbooks on the subject and emphasises the two important topics underpinning the subject: quantum mechanics and the second law of thermodynamics. Both topics are challenging to students because they focus on uncertainty and probability. The book explains these fundamental concepts clearly and shows how they offer the key to understanding a wide range of chemical phenomena including atomic and molecular spectra, the structure and properties of solids, liquids and gases, chemical equilibrium and the rates of chemical reactions. This revised edition has enabled improvements and corrections to be made.
Book Synopsis Physical Chemistry by : Peter Atkins
Download or read book Physical Chemistry written by Peter Atkins and published by Oxford University Press. This book was released on 2014-04 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peter Atkins' Very Short Introduction explores the contributions physical chemistry has made to all branches of chemistry. Providing insight into its central concepts Atkins reveals the cultural contributions physical chemistry has made to our understanding of the natural world.
Book Synopsis Fennema's Food Chemistry by : Srinivasan Damodaran
Download or read book Fennema's Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Book Synopsis The Physical Basis of Chemistry by : Warren S. Warren
Download or read book The Physical Basis of Chemistry written by Warren S. Warren and published by Elsevier. This book was released on 2015-07-14 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: If the descriptive text youre using for teaching general chemistry seems to lack sufficient mathematics and physics to make the results of its presentation of classical mechanics, molecular structure, and statisticsunderstandable, youre not alone. Written to provide supplemental and mathematically challenging topics for the advanced lower-division undergraduate chemistry course, or the non-major, junior-level physical chemistry course, The Physical Basis of Chemistry will offer your students an opportunity to explore quantum mechanics, the Boltzmann distribution, and spectroscopy in a refreshingly compelling way. Posed and answered are questions concerning everyday phenomena: How can two discharging shotguns and two stereo speakers be used to contrast particles and waves? Why does a collision between one atom of gas and the wall of its container transfer momentum but not much energy? How does a microwave oven work? Why does carbon dioxide production heat the earth? Why are leaves green, water blue, and how do the eyes detect the difference? Unlike other texts on this subject, however, The Physical Basis of Chemistry deals directly with the substance of these questions, avoiding the use of predigested material more appropriate for memorization exercises than for actual concrete learning. The only prerequisite is first-semester calculus, or familiarity withderivatives of one variable. Provides a concise, logical introduction to physical chemistry Features carefully worked-out sample problems at the end of each chapter Includes more detailed and clearly explained coverage of quantum mechanics and statistics than found in other texts Available in an affordable paperback edition Designed specifically as a supplementary text for advanced/honors chemistry courses Uses SI units throughout
Book Synopsis Physical Chemistry Essentials by : Andreas Hofmann
Download or read book Physical Chemistry Essentials written by Andreas Hofmann and published by Springer. This book was released on 2018-05-17 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook covers the fundamentals of physical chemistry, explaining the concepts in an accessible way and guiding the readers in a step-by-step manner. The contents are broadly divided into two sections: the classical physico-chemical topics (thermodynamics, kinetics, electrochemistry, transport, and catalysis), and the fabric of matter and its interactions with radiation. Particular care has been taken in the presentation of the algebraic parts of physico-chemical concepts, so that the readers can easily follow the explanations and re-work relevant discussion and derivations with pen and paper. The book is accompanied by a rich mathematical appendix. Each chapter includes a selection of (numerical) exercises and problems, so that students can practice and apply the learned topics. An appendix with solutions allows for controlling the learning success. Carefully prepared illustrative color images make this book a great support for teaching physical chemistry to undergraduate students.This textbook mainly addresses undergraduate students in life sciences, biochemistry or engineering, offering them a comprehensive and comprehensible introduction for their studies of physical chemistry. It will also appeal to undergraduate chemistry students as an accessible introduction for their physical chemistry studies.
Book Synopsis Physical Properties of Foods by : Serpil Sahin
Download or read book Physical Properties of Foods written by Serpil Sahin and published by Springer Science & Business Media. This book was released on 2007-05-27 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
