Introduction to the Physical Chemistry of Foods (PDF)
(Sprache: Englisch)
This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then...
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This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.
Autoren-Porträt von Christos Ritzoulis
Christos Ritzoulis studied chemistry at the Aristotle University of Thessaloniki, and food science (M.Sc. and Ph.D.) at the University of Leeds. He has worked as a postdoctoral researcher at the Department of Chemical Engineering of the Aristotle University of Thessaloniki, and as an analyst at the Hellenic States General Chemical Laboratories. Today, Christos is a senior lecturer of food chemistry at the Department of Food Technology at TEI Thessaloniki, where he teaches food chemistry and physical chemistry of foods.
Bibliographische Angaben
- Autor: Christos Ritzoulis
- 2013, 1. Auflage, 224 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1466511761
- ISBN-13: 9781466511767
- Erscheinungsdatum: 23.04.2013
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Größe: 5.68 MB
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Sprache:
Englisch
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