An Introduction to the Physical Chemistry of Food

• Main Author: Coupland, John N. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2014.
• Series: Food Science Text Series,
• Subjects: Chemistry.; Food > Biotechnology.; Physical chemistry.; Food Science.; Physical Chemistry.

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 poly...

Table of Contents:

• Introduction
• Kinetics and Thermodynamics
• Simple Solutions
• Crystallization
• Surfactants
• Polymers
• Gels
• Surfaces
• Multiphase systems
• Index.