An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food

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.

GET EBOOK

Author
Publisher Springer
Release Date
ISBN 1493907611
Pages 182 pages
Rating 4/5 (18 users)

More Books:

An Introduction to the Physical Chemistry of Food
Language: en
Pages: 182
Authors: John N. Coupland
Categories: Technology & Engineering
Type: BOOK - Published: 2014-06-30 - Publisher: Springer

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins st
Introduction to the Physical Chemistry of Foods
Language: en
Pages: 224
Authors: Christos Ritzoulis
Categories: Science
Type: BOOK - Published: 2013-04-23 - Publisher: CRC Press

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relati
Physical Chemistry of Foods
Language: en
Pages: 832
Authors: Pieter Walstra
Categories: Technology & Engineering
Type: BOOK - Published: 2002-10-08 - Publisher: CRC Press

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des
Introduction to the Physical Chemistry of Foods
Language: en
Pages: 224
Authors: Christos Ritzoulis
Categories: Science
Type: BOOK - Published: 2013-04-23 - Publisher: CRC Press

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relati
Physical Chemistry of Foods
Language: en
Pages: 764
Authors: SCHWARTZBERG
Categories: Technology & Engineering
Type: BOOK - Published: 1992-06-11 - Publisher: CRC Press

This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate an
Maillard Reaction in Foods
Language: en
Pages: 52
Authors: Salvatore Parisi
Categories: Technology & Engineering
Type: BOOK - Published: 2019-06-01 - Publisher: Springer

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage
Food Process Engineering and Technology
Language: en
Pages: 742
Authors: Zeki Berk
Categories: Technology & Engineering
Type: BOOK - Published: 2018-02-13 - Publisher: Academic Press

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing
Physical Chemistry
Language: en
Pages: 608
Authors: Paul M. S. Monk
Categories: Science
Type: BOOK - Published: 2008-03-11 - Publisher: John Wiley and Sons

Understanding Physical Chemistry is a gentle introduction to the principles and applications of physical chemistry. The book aims to introduce the concepts and
Food Chemistry, Third Edition
Language: en
Pages: 1088
Authors: Owen R. Fennema
Categories: Technology & Engineering
Type: BOOK - Published: 1996-06-19 - Publisher: CRC Press

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin i
Introduction to Food Chemistry
Language: en
Pages: 272
Authors: Richard Owusu-Apenten
Categories: Technology & Engineering
Type: BOOK - Published: 2004-12-16 - Publisher: CRC Press

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on