Physical Chemistry of Foods

Marcel Dekker, Inc. New York•Basel TM Pieter Walstra Wageningen University Wageningen, The Netherlands Physical Chemistry of Foo ...

ISBN: 0-8247-9355- This book is printed on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10 ...

FOODSCIENCEANDTECHNOLOGY ASeriesofMonographs,Textbooks,andReferenceBooks EDITORIALBOARD SeniorEditors OwenR.Fennema Universityof ...

HandbookofTropicalFoods,editedbyHarveyT.Chan AntimicrobialsinFoods,editedbyAlfredLarryBranenandP.Michael Davidson Food Constitu ...

Omega- 3 FattyAcidsinHealthandDisease,editedbyRobertS.Lees andMarcusKarel FoodEmulsions:SecondEdition,RevisedandExpanded,edited ...

HandbookofBrewing,editedbyWilliamA.Hardwick AnalyzingFoodforNutritionLabelingandHazardousContaminants, editedbyIkeJ.JeonandWill ...

DairyTechnology:PrinciplesofMilkPropertiesand Processes,P. Walstra,T.J.Geurts,A.Noomen,A.Jellema,andM.A.J.S.van Boekel Coloring ...

FoodAdditives:SecondEdition,RevisedandExpanded,editedbyA. LarryBranen,P.MichaelDavidson,SeppoSalminen,andJohnH. Thorngate,III F ...

Foreword Knowledge of physical chemistry is of great importance to anyone who is interested in understanding the properties of f ...

subject to do so, and will improve the quality of instruction in universities that do. It will also be of great value to food re ...

Preface The scientific basis needed to understand and predict food properties and changes occurring in foods during processing, ...

Many subjects of great importance to foods are not included. In order to keep the theory simple, the treatment is often restric ...

Dr. J. Lucassen, Dr. E. H. Lucassen-Reynders, Dr. J. Lyklema, Dr. E. R. Morris, Dr. W. Norde, Dr. J. H. J. van Opheusden, Dr. L. ...

Contents Foreword Preface 1 INTRODUCTION 1.1 Physical Chemistry in Food Science and Technology 1.2 About this Book Bibliography ...

4 REACTION KINETICS 4.1 Reaction Order 4.2 Chemical Equilibrium 4.3 Rate Theories 4.4 Further Complications 4.5 Recapitulation B ...

9.2 Importance of Scale 9.3 Particle Size Distributions 9.4 Recapitulation Bibliography 10 SURFACE PHENOMENA 10.1 Surface Tensio ...

14 NUCLEATION 14.1 Phase Transitions 14.2 Nucleation Theory 14.3 Nucleation in a Finely Dispersed Material 14.4 Formation of a G ...

APPENDIX I: Thermodynamic and Physical Properties of Water and Ice APPENDIX J: Some Values of the Error Function ...

1 Introduction 1.1 PHYSICAL CHEMISTRY IN FOOD SCIENCE AND TECHNOLOGY Food science and technology are concerned with a wide varie ...

Bread tends to stale—i.e., obtain a harder and shorter texture—during storage at room temperature. Keeping the bread in a refrig ...