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Introduction to the Physical Chemistry of Foods

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en Limba Engleză Hardback – 23 Apr 2013
This text 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.
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Specificații

ISBN-13: 9781466511750
ISBN-10: 1466511753
Pagini: 210
Ilustrații: 56 b/w images, 1 table and 286+ equations
Dimensiuni: 155 x 236 x 20 mm
Greutate: 0.43 kg
Ediția: New.
Editura: CRC Press

Public țintă

Undergraduate and graduate students in the fields of food science, pharmaceutical science, and life sciences; professionals in the food industry who want a background in the underlying principles of food processing.

Notă biografică

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.