Introduction to the Physical Chemistry of Foods - Couverture rigide

Ritzoulis, Christos

Couverture rigide

ISBN 10 : 1466511753 ISBN 13 : 9781466511750

Editeur : CRC Press, 2013

Synopsis

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.

A propos du livre

À propos de l?auteur

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.

Détails de l'édition

• Éditeur: CRC Press
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 1466511753
• ISBN 13: 9781466511750
• Reliure: Relié
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Friedensallee 273; Hamburg; 22763; Allemagne