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.

Physical Chemistry of Foods

Science & Math

WALSTRA

Chemistry

Marcel Dekker Ltd

Physical Chemistry Of Foods (Original Price £ 102.00)

T&F/INDIA

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Books by WALSTRA

See the best price to sell, buy, or rent books by WALSTRA. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Physical Chemistry of Foods

Physical Chemistry Of Foods (Original Price £ 102.00)