Physical Chemistry Of Foods

Author : Pieter Walstra
Publisher : CRC Press
Page : 834 pages
File Size : 54,6 Mb
Release : 2002-10-08
Category : Technology & Engineering
ISBN : 0203910435

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Physical Chemistry of Foods by Pieter Walstra Pdf

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, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Author : Henry G. Schwartzberg,Richard W. Hartel
Publisher : CRC Press
Page : 776 pages
File Size : 42,9 Mb
Release : 1992-06-11
Category : Technology & Engineering
ISBN : 0824786939

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Physical Chemistry of Foods by Henry G. Schwartzberg,Richard W. Hartel Pdf

This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.

Author : Ion C. Baianu,Helmut Pessen,Thomas F. Kumosinski
Publisher : Taylor & Francis US
Page : 392 pages
File Size : 49,9 Mb
Release : 1992-11-30
Category : Business & Economics
ISBN : 0442005806

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Physical Chemistry of Food Processes, Volume I: Fundamental Aspects by Ion C. Baianu,Helmut Pessen,Thomas F. Kumosinski Pdf

Volume 1 of a 2 volume set, this book introduces the microscopic and electrical properties and the basic rheological aspects of food dispersions. Elements of thermodynamics and quantum mechanics are presented, with examples relevant to molecular processes and chemical bonding. The hydration of proteins and starches, water sorption isotherms, extrusion cooking of starches and foods, and the chemical structures of water, carbohydrates, proteins, and nucleic acids are covered. Annotation copyright by Book News, Inc., Portland, OR

Author : John N. Coupland
Publisher : Springer
Page : 182 pages
File Size : 55,5 Mb
Release : 2014-06-30
Category : Technology & Engineering
ISBN : 9781493907618

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An Introduction to the Physical Chemistry of Food by John N. Coupland Pdf

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.

Author : Christos Ritzoulis
Publisher : CRC Press
Page : 211 pages
File Size : 54,9 Mb
Release : 2013-04-23
Category : Science
ISBN : 9781466511767

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Introduction to the Physical Chemistry of Foods by Christos Ritzoulis Pdf

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a

Author : Serpil Sahin,Servet Gülüm Sumnu
Publisher : Springer Science & Business Media
Page : 254 pages
File Size : 41,9 Mb
Release : 2007-05-27
Category : Technology & Engineering
ISBN : 9780387308081

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Physical Properties of Foods by Serpil Sahin,Servet Gülüm Sumnu Pdf

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
Publisher : Elsevier
Page : 106 pages
File Size : 51,6 Mb
Release : 2015-09-18
Category : Technology & Engineering
ISBN : 9780081008065

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Physical-Chemical Properties of Foods by Aïchatou Musavu Ndob,Malik Melas,André Lebert Pdf

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Author : I.C. Baianu
Publisher : Unknown
Page : 128 pages
File Size : 53,9 Mb
Release : 1997-02-01
Category : Electronic
ISBN : 8123904983

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Physical Chemistry Food Processes (In 2 Vols.) Vol. 1 : Fundamental Aspects (PB) by I.C. Baianu Pdf

Author : Steve W. Cui
Publisher : CRC Press
Page : 431 pages
File Size : 47,8 Mb
Release : 2005-05-23
Category : Technology & Engineering
ISBN : 9780203485286

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Food Carbohydrates by Steve W. Cui Pdf

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Author : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 48,6 Mb
Release : 2020-01-30
Category : Technology & Engineering
ISBN : 9780128117262

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Introduction to the Chemistry of Food by Michael Zeece Pdf

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Author : Ion C. Baianu
Publisher : Unknown
Page : 128 pages
File Size : 53,7 Mb
Release : 1992
Category : Food
ISBN : LCCN:91046028

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Physical Chemistry of Food Processes: Advanced techniques, structures, and applications by Ion C. Baianu Pdf

Author : John N. Coupland
Publisher : Unknown
Page : 182 pages
File Size : 45,8 Mb
Release : 2014
Category : Food
ISBN : 149390762X

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An Introduction to the Physical Chemistry of Food by John N. Coupland Pdf

"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." -- Publisher's description.

Author : Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi
Publisher : CRC Press
Page : 273 pages
File Size : 40,5 Mb
Release : 2021-01-11
Category : Science
ISBN : 9781000032192

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Practical Applications of Physical Chemistry in Food Science and Technology by Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi Pdf

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.

Author : James N. BeMiller
Publisher : Elsevier
Page : 440 pages
File Size : 40,9 Mb
Release : 2018-10-01
Category : Technology & Engineering
ISBN : 9780128134382

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Carbohydrate Chemistry for Food Scientists by James N. BeMiller Pdf

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Author : Thomas F. Kumosinski
Publisher : Boom Koninklijke Uitgevers
Page : 618 pages
File Size : 51,8 Mb
Release : 1992
Category : Science
ISBN : 0442005822

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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications by Thomas F. Kumosinski Pdf

Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC).