BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Introduction to the physical chemistry of foods
Ritzoulis, Christos
"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, ...kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"--
Type of material - book
Publication and manufacture - Boca Raton ; London ; New York : CRC Press Taylor & Francis Group, 2013
Katedra za kemijo 0000000664 RITZOULIS C. Introduction IN: 0021097
Katedra za kemijo 664 RITZOULIS C. Introduction IN: 0021097
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