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Chemistry : Food Science

Coupland, John N. An Introduction to the Physical of Food

Acts as a support for readings from the primary literature in an advanced (graduate level) class Great resource for any food in understanding why food behaves as it does Plethora of real-life examples highlights the application of physical chemistry in food science 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 its Springer hardness and polysaccharide stabilizers keep it smooth. Why different recipes as they do 2014, XIII, 182 p. 182 illus., 1st is largely governed by the rules of physical chemistry. This textbook introduces the physical 7 illus. in color. edition chemistry essential to understanding the behavior of foods. Starting with the simplest model of attracting and repelling one another while being moved by the randomizing effect of , the laws of are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular Printed book model is used to understand diagrams, phase separation and the properties of surfaces. Hardcover The remaining chapters focus on the formation and properties of specific structures in foods – Printed book crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, Hardcover and no mathematics or chemistry beyond the introductory college courses is required. At all ISBN 978-1-4939-0760-1 stages, examples from the primary literature are used to illustrate the text and to highlight the $ 84,99 practical applications of physical chemistry in food science. Available Discount group Order online at springer.com/booksellers Springer Nature Customer Service Center LLC Professional Books (2) 233 Spring Street Product category New York, NY 10013 Graduate/advanced undergraduate textbook USA Series T: +1-800-SPRINGER NATURE Food Science Text Series (777-4643) or 212-460-1500 [email protected] Other renditions Softcover ISBN 978-1-4939-3873-5 Softcover ISBN 978-1-4939-0762-5

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ISBN 978-1-4939-0760-1 / BIC: TDCT / SPRINGER NATURE: SCC15001 Part of