Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins st

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relati

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and phys