Physical Chemistry of Foods
Year: 2002
Type: reference-entry
Abstract: 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, b
Source: CRC Press eBooks
Author: Pieter Walstra
Institution: Wageningen University & Research
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1568988128