Physical Chemistry of Foods by Walstra, Pieter

Physical Chemistry of Foods (Hardcover) (ISBN-13: 9780824793555)

Vendor: Pieter Walstra
Product type: Books
Format: Hardcover
$250.00
$250.00
$250.00
Subtotal: $250.00
Physical Chemistry of Foods by Walstra, Pieter

Physical Chemistry of Foods

$250.00
Physical Chemistry of Foods by Walstra, Pieter

Physical Chemistry of Foods

$250.00
Format: Hardcover
Description
Description
x
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.

Author: Pieter Walstra
ISBN-10: 0824793552
ISBN-13: 9780824793555
Publisher: CRC Press
Language: English
Published: 10/08/2002
Pages: 830
Format: Hardcover
Weight: 2.65lbs
Size: 9.42h x 6.34w x 1.67d
By Pieter Walstra
By Pieter Walstra
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Pieter Walstra is Professor Emeritus of the Department of Food Sciences, Wageningen University, The Netherlands. He is the author, coauthor, editor or coeditor of numerous journal articles, book chapters and books, including Dairy Technology (Marcel Dekker, Inc.). Named as a Highly Cited Researcher by ISi-Thomson Scientific (2002), Dr. Walstra received the M.Sc. degree (1955) in dairy science and technology and the Ph.D. degree (1961) from Wageningen Agricultural University, The Netherlands.

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