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An Introduction To The Physical Chemistry Of Food By Coupland
625.00 EGP

An Introduction To The Physical Chemistry Of Food By Coupland

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625.00 EGP 

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Category Type
Analytical Chemistry
ISBN
9781493907601
Author
Coupland
Publisher
Springer
Description:

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely ...

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PRODUCT INFORMATION

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    Specifications

    Category Type
    Analytical Chemistry
    ISBN
    9781493907601
    Publication Year
    20140630.0
    Item EAN
    2724462783759
    People
    Author
    Coupland
    Category Type
    Analytical Chemistry
    ISBN
    9781493907601
    Publication Year
    20140630.0
    Item EAN
    2724462783759
    People
    Author
    Coupland
    People
    Publisher
    Springer
    Technical Information
    Binding
    Paperback
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and

    Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

    • Author:Coupland
    • Publisher:Springer
    • ISBN:9781493907601
 

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