Edited by Peter Belton
Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.
Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist:
• Coverage of major materials, including starch and gluten
• Consistent approach to the subject matter from a chemical physics viewpoint
• An esteemed team of international Authors
All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area.
Chapter 1 Emulsions.
Chapter 2 PhysicoChemical Behaviour of Starch in Food Applications.
Chapter 3 Water Transport and Dynamics In Food.
Chapter 4 Glasses.
Chapter 5 Powders and granular materials.
Chapter 6 Gels.
Chapter 7 WheatFlour Dough Rheology.
Autor: Peter Belton
Editorial: Blackwell Publishing