An Introduction to the Physical Chemistry of Food (Food Science Text Series) - Image 1

£64.99

Springer An Introduction to the Physical Chemistry of Food (Food Science Text Series)

Name: An Introduction to the Physical Chemistry of Food (Food Science Text Series)
Brand: Springer
Price: 64.99 GBP
Availability: InStock

Physical Chemistry

It has never been this cheap. We have no record of a lower price.

£65 today · cheaper than every other day in the last 18 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 422 days • 422 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 422 days • 1 price levels

Days at Price

Price Analysis

Most common price: £65 (422 days, 100.0%)

Price range: £65 - £65

Price levels: 1 different prices over 422 days

Description

This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods. Review From the book reviews:“This reviewer … gained more practical knowledge here than from any other science book he has read. As Coupland presents information relating thermodynamic properties to molecular behavior, he includes very insightful examples, all food-related. They make the topic come alive and more relevant to the real world than other science texts. … This very enjoyable, informative work is also useful for anyone with an interest or background in physical chemistry. Summing Up: Highly recommended. Upper-division undergraduates and above.” (J. Allison, Choice, Vol. 52 (6), February, 2015) From the Back Cover 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. John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids. About the Author John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Product Specifications

Brand: Springer
Format: Paperback
ASIN: 1493938738
Category: Books > Subjects > Science, Nature & Maths > Chemistry > Physical Chemistry
Domain: Amazon UK
Release Date: 03 September 2016
Listed Since: 25 August 2016

Barcode

No barcode data available

Springer An Introduction to the Physical Chemistry of Food (Food Science Text Series)

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Introduction to the Physical Chemistry of Foods

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Phase Transitions in Foods

Food Structure and Functionality

Food Physics: Physical Properties - Measurement and Applications

Physical Chemistry of Foods (Food Science and Technology)

3D Printing of Foods

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

Food Analysis, Principles and Techniques

Rheology and Fracture Mechanics of Foods

Food Materials Science: Principles and Practice (Food Engineering Series)

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Practical Food Rheology: An Interpretive Approach (Food Science and Technology)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Introduction to Food Process Engineering (Food Preservation Technology)

Understanding and controlling the microstructure of complex foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Chemistry: A Laboratory Manual

Food Processing and Engineering Topics (Food Science and Technology)

Fennema's Food Chemistry

Food Engineering Principles and Practices: A One-Semester Course

Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)