ABSTRACT

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, b

chapter 1|8 pages

Introduction

chapter 2|32 pages

Aspects of Thermodynamics

chapter 3|11 pages

Bonds and Interaction Forces

chapter 4|24 pages

Reaction Kinetics

chapter 5|45 pages

Transport Phenomena

chapter 6|61 pages

Polymers

chapter 7|40 pages

Proteins

chapter 8|29 pages

Water Relations

chapter 9|28 pages

Dispersed Systems

chapter 10|76 pages

Surface Phenomena

chapter 11|36 pages

Formation of Emulsions and Foams

chapter 12|34 pages

Colloidal Interactions

chapter 13|62 pages

Changes in Dispersity

chapter 14|30 pages

Nucleation

chapter 15|60 pages

Crystallization

chapter 16|31 pages

Glass Transitions and Freezing

chapter 17|80 pages

Soft Solids