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John N. Coupland An Introduction to the Physical Chemistry of Food Series: Food Science Text Series

Acts as a support for readings from the primary literature in an advanced (graduate level) class Great resource for any food scientist 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 product its 2014, XIII, 182 p. 182 illus., 7 illus. in hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do color. 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 Printed book molecules attracting and repelling one another while being moved by the randomizing effect of Hardcover heat, the laws of thermodynamics are used to derive important properties of foods such as 69,99 € | £59.99 | $84.99 flavor binding and water activity. Most foods contain multiple phases and the same molecular [1]74,89 € (D) | 76,99 € (A) | CHF model is used to understand phase diagrams, phase separation and the properties of surfaces. 82,50 The remaining chapters focus on the formation and properties of specific structures in foods – Softcover crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, 49,99 € | £44.99 | $59.99 and no mathematics or chemistry beyond the introductory college courses is required. At all [1]53,49 € (D) | 54,99 € (A) | CHF stages, examples from the primary literature are used to illustrate the text and to highlight the 59,00 practical applications of physical chemistry in food science. eBook 42,79 € | £35.99 | $44.99 [2]42,79 € (D) | 42,79 € (A) | CHF 47,00 Available from your library or springer.com/shop MyCopy [3] Printed eBook for just € | $ 24.99 springer.com/mycopy

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