The Chemical Physics of Food

Download or read book The Chemical Physics of Food written by Peter Belton and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods