Introduction to the Physical Chemistry of Foods

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Opis: Introduction to the Physical Chemistry of Foods - Christos Ritzoulis

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry.The Physical Foundation of Chemistry. Chemical Thermodynamics. Thermodynamics of Solutions. Surface Activity. Surface Active Compounds. Emulsions and Foams. Rheology. Introduction to Chemical Kinetics. References.


Szczegóły: Introduction to the Physical Chemistry of Foods - Christos Ritzoulis

Tytuł: Introduction to the Physical Chemistry of Foods
Autor: Christos Ritzoulis
Producent: CRC Press Inc.
ISBN: 9781466511750
Rok produkcji: 2013
Ilość stron: 207
Oprawa: Twarda


Recenzje: Introduction to the Physical Chemistry of Foods - Christos Ritzoulis

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Introduction to the Physical Chemistry of Foods

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry.The Physical Foundation of Chemistry. Chemical Thermodynamics. Thermodynamics of Solutions. Surface Activity. Surface Active Compounds. Emulsions and Foams. Rheology. Introduction to Chemical Kinetics. References.

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Cena 349,00 PLN
Nasza cena 326,31 PLN
Oszczędzasz 6%
Wysyłka: Niedostępna
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Szczegóły: Introduction to the Physical Chemistry of Foods - Christos Ritzoulis

Tytuł: Introduction to the Physical Chemistry of Foods
Autor: Christos Ritzoulis
Producent: CRC Press Inc.
ISBN: 9781466511750
Rok produkcji: 2013
Ilość stron: 207
Oprawa: Twarda


Recenzje: Introduction to the Physical Chemistry of Foods - Christos Ritzoulis

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