num_pages: 830
description: 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.
language: English
title: Physical Chemistry of Foods
publisher: CRC Press