An Introduction to the Physical Chemistry of Food

Written By John N. Coupland
An Introduction to the Physical Chemistry of Food
  • Publsiher : Springer
  • Release : 30 June 2014
  • ISBN : 1493907611
  • Pages : 182 pages
  • Rating : /5 from reviews
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Download or read book entitled An Introduction to the Physical Chemistry of Food by author: John N. Coupland which was release on 30 June 2014 and published by Springer with total page 182 pages . This book available in PDF, EPUB and Kindle Format. 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.

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
  • Author : John N. Coupland
  • Publisher : Springer
  • Release Date : 2014-06-30
  • Total pages : 182
  • ISBN : 1493907611
GET BOOK

Summary : 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 ...

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • Total pages : 430
  • ISBN : 1493907611
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Summary : Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better ...

Introduction to Food Chemistry

Introduction to Food Chemistry
  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release Date : 2004-12-16
  • Total pages : 272
  • ISBN : 1493907611
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Summary : Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for ...

Food Protein Chemistry

Food Protein Chemistry
  • Author : Joe Regenstein
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Total pages : 368
  • ISBN : 1493907611
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Summary : Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists ...

Introduction to the Chemical Analysis of Foods

Introduction to the Chemical Analysis of Foods
  • Author : S. Suzanne Nielsen
  • Publisher : Aspen Publishers
  • Release Date : 1994
  • Total pages : 530
  • ISBN : 1493907611
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Summary : Read online Introduction to the Chemical Analysis of Foods written by S. Suzanne Nielsen, published by Aspen Publishers which was released on 1994. Download full Introduction to the Chemical Analysis of Foods Books now! Available in PDF, ePub and Kindle....

Introduction to Food Chemistry

Introduction to Food Chemistry
  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release Date : 2004-12-16
  • Total pages : 272
  • ISBN : 1493907611
GET BOOK

Summary : Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for ...

Introductory Food Chemistry

Introductory Food Chemistry
  • Author : John W. Brady
  • Publisher : Comstock Publishing Associates
  • Release Date : 2013
  • Total pages : 638
  • ISBN : 1493907611
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Summary : Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids....

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
  • Author : John N. Coupland
  • Publisher : Unknown
  • Release Date : 2014
  • Total pages : 182
  • ISBN : 1493907611
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Summary : "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 ...

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • Total pages : 2194
  • ISBN : 1493907611
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Summary : Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles ...

Introduction to the Physical Chemistry of Foods

Introduction to the Physical Chemistry of Foods
  • Author : Christos Ritzoulis
  • Publisher : CRC Press
  • Release Date : 2013-04-23
  • Total pages : 224
  • ISBN : 1493907611
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Summary : Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth ...

What People Eat

What People Eat
  • Author : Isaias Raw
  • Publisher : Unknown
  • Release Date : 1975
  • Total pages : 325
  • ISBN : 1493907611
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Summary : Read online What People Eat written by Isaias Raw, published by which was released on 1975. Download full What People Eat Books now! Available in PDF, ePub and Kindle....

The Science of Tastes Introduction to Food Chemistry for Kids Children s Chemistry Books

The Science of Tastes   Introduction to Food Chemistry for Kids   Children s Chemistry Books
  • Author : Baby Professor
  • Publisher : Speedy Publishing LLC
  • Release Date : 2017-02-15
  • Total pages : 64
  • ISBN : 1493907611
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Summary : Science is everywhere! In fact, it’s also present in the food you eat. Your can use this really cool chemistry book to bring science closer to the consciousness of your young learner. This is an amazing book that combines appropriate pictures with handpicked texts to ensure that information really ...

Chemistry and Food Safety in the EU

Chemistry and Food Safety in the EU
  • Author : Salvatore Parisi,Caterina Barone,Ramesh Kumar Sharma
  • Publisher : Springer
  • Release Date : 2016-05-13
  • Total pages : 72
  • ISBN : 1493907611
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Summary : This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Federico Marini
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 1493907611
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Summary : The chapter describes the motivation behind the book and introduces the role of chemometrics in food quality control and authentication. A brief description of the structure of the monograph is also provided....

Food The Chemistry of its Components

Food  The Chemistry of its Components
  • Author : Tom Coultate
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-06-15
  • Total pages : 212
  • ISBN : 1493907611
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Summary : Read online Food The Chemistry of its Components written by Tom Coultate, published by Royal Society of Chemistry which was released on . Download full Food The Chemistry of its Components Books now! Available in PDF, ePub and Kindle....