The chemical physics of food /
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 view...
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| Format: | eBook |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Pub.,
2007.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 Fo. |
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| Physical Description: | 1 online resource (ix, 247 pages, 2 unnumbered pages of plates) : color illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470995792 0470995793 9781405181525 1405181524 |