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Peter Belton - Chemical Physics of Food, Inbunden

Inbunden, Engelska, 2007

Chemical Physics of Food

Av Peter Belton

3489 kr

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Beskrivning
Chemical Physics of FoodEdited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food. Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist: • Coverage of major materials, including starch and gluten• Consistent approach to the subject matter from a chemical physics viewpoint• An esteemed team of international Authors All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area. About the EditorProfessor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK
Produktinformation
  • Utgivningsdatum: 2007-02-20
  • Mått: 179 x 252 x 21 mm
  • Vikt: 771 g
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 262
  • Förlag: John Wiley and Sons Ltd
  • ISBN: 9781405121279
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Mer information

Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UK

Recensioner i media

?The expert reviews in this book are valuable sources of information on their respective topics. Many of the chapters assume a significant amount of background knowledge.? (International Journal of Food Science and Technology, September 2009) 'This book completed by bibliographical references, provides a physicochemical viewpoint of the food field, but also points out the important insufficiency in current analytical technologies, providing all food specialists with a new approach in this interesting subject area.'International Journal of Biological Macromolecules 'combining the applications of chemical and physical methods together with a clear quantitative consideration of data, this book offers the food scientist and technologist an extensive coverage of major materials, including starch and gluten and provides a consistent approach to the subject from a chemical physics viewpoint.' Food Engineering and Ingredients June 2007

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