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Combining the applications of
chemical and physical methods together with a clear quantitative
consideration of data, The Chemical Physics of Food offers the food
scientist and technologist:
• Coverage of major materials,
including starch and gluten
• Consistent approach to the subject matter from a chemical physics
viewpoint
• An esteemed team of international Authors
All those involved in research
into food structure, including food scientists, food technologists,
food chemists and physicists should find much of interest in this
book which will also provide libraries in all universities,
research establishments and food companies with a valuable
reference for this important area.
About the
Editor:
Professor Peter Belton is based
in the School of Chemical Sciences and Pharmacy at the University
of East Anglia, Norwich, UK
Contents:
Chapter 1 Emulsions
John N. Coupland
Chapter 2 Physico-Chemical
Behaviour of Starch in Food Applications
Alain Buleon and Paul
Colonna
Chapter 3 Water Transport and
Dynamics In Food
Brian Hills
Chapter 4 Glasses
Roger Parker and Stephen G.
Ring
Chapter 5 Powders and granular
materials
G. C. Barker
Chapter 6 Gels
V. J. Morris.
Chapter 7 Wheat-Flour Dough
Rheology
R. S. Anderssen
| Product Code |
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Price | |
| BP019 |
Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food. |
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£105.00
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