Physical Chemistry of Foods

Voorkant
CRC Press, 11 jun. 1992 - 764 pagina's
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.
 

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Inhoudsopgave

Crystallization in Foods
47
Glass Transitions in Foods
83
Surface Thermodynamics Protein Adsorption and Biofilm
223
Gels and Gelling
263
Emulsions
307
Generation of Engineered Structures in Gels
387
Physicochemical Aspects of Muscle Tissue Behavior
423
Physical Chemistry of Bread Dough
443
The Transduction of Taste and Olfactory Stimuli
517
Disintegration and Segregation Kinetics of Dry Food Particulates
541
Mechanistic Basis of Rheological Behavior of Foods
573
The Kinetics of Nonenzymatic Browning
595
Kinetics of Lipid Oxidation
651
Physical Consequences of Thermal Reactions in Food Protein
669
Index
735
Copyright

Physical and Chemical Properties of Nutrients Affecting Their
459

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