Physical chemistry of foods contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid, crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure ... end-of-section problem/s…
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and descr…
