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Physical Chemistry of Foods
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Physical Chemistry of Foods Hardback - 2002

by Pieter Walstra

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From the publisher

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, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

First line

Food science and technology are concerned with a wide variety of problems and questions, and some will be exemplified below.

Details

  • Title Physical Chemistry of Foods
  • Author Pieter Walstra
  • Binding Hardback
  • Edition International Ed
  • Pages 830
  • Volumes 1
  • Language ENG
  • Publisher CRC Press
  • Publication date 2002-10-08
  • Features Bibliography, Index
  • ISBN 9780824793555 / 0824793552
  • Weight 2.65 lbs (1.20 kg)
  • Dimensions 9.42 x 6.34 x 1.67 in (23.93 x 16.10 x 4.24 cm)
  • Category Technology & Industrial Arts
  • Library of Congress subjects Food industry and trade, Chemistry, Physical and theoretical
  • Library of Congress Catalogue Number 2002034878
  • Dewey Decimal Code 664

About the author

Pieter Walstra is Professor Emeritus of the Department of Food Sciences, Wageningen University, The Netherlands. He is the author, coauthor, editor or coeditor of numerous journal articles, book chapters and books, including Dairy Technology (Marcel Dekker, Inc.). Named as a Highly Cited Researcher by ISi-Thomson Scientific (2002), Dr. Walstra received the M.Sc. degree (1955) in dairy science and technology and the Ph.D. degree (1961) from Wageningen Agricultural University, The Netherlands.
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Physical Chemistry of Foods (Food Science and Technology)
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Physical Chemistry of Foods (Food Science and Technology)

by Walstra, Pieter

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  • Hardback
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Hardcover
ISBN 10 / ISBN 13
9780824793555 / 0824793552
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Marcel Dekker Inc, 2003. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780824793555
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A$62.55
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Physical Chemistry of Foods (Food Science and Technology)
Stock photo: cover may vary

Physical Chemistry of Foods (Food Science and Technology)

by Walstra, Pieter

  • Used
  • Hardback
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Used
Binding
Hardcover
ISBN 10 / ISBN 13
9780824793555 / 0824793552
Quantity available
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A$62.55
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Description:
Marcel Dekker Inc, 2003. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780824793555
Add to wish list
Item price
A$62.55
A$27.07 Delivery to USA
Physical Chemistry of Foods (Food Science and Technology)
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Physical Chemistry of Foods (Food Science and Technology)

by Walstra, Pieter

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CRC Press, 2002-10-08. 1. hardcover. Used: Good. 6.34x1.67x9.42. Buy with confidence. Excellent Customer Service & Return policy.
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Physical Chemistry of Foods

Physical Chemistry of Foods

by Pieter Walstra

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Hardcover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; 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 o
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Physical Chemistry of Foods (Food Science and Technology)
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Physical Chemistry of Foods (Food Science and Technology)

by Walstra, Pieter

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Physical Chemistry Of Foods
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Physical Chemistry Of Foods

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Physical Chemistry of Foods
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Marcel Dekker Inc, 2002. Hardcover. New. 1st edition. 832 pages. 9.25x6.50x1.50 inches.
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