000			02800cam a22004577i 4500
001			18081351
003			OSt
005			20250908121454.0
008			140326t20142014nyua b 001 0 eng d
010			_a 2014936636
020			_a9781493907601
020			_a1493907603
020			_a149390762X _q(Paper)
020			_a9781493907625 _q(Paper)
020			_a1493907611
020			_a9781493907618
035			_a18081351
035			_a(OCoLC)870987516
040			_aSEKU
050	0	0	_aTX541 _b.C78 2014
100	1		_aCoupland, John N., _eauthor.
245	1	3	_aAn introduction to the physical chemistry of food / _cJohn N. Coupland.
246	3	0	_aPhysical chemistry of food
264		1	_aNew York : _bSpringer, _c[2014]
264		4	_c©2014
300			_axiii, 182 pages : _billustrations (some color) ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood science text series, _x1572-0330
504			_aIncludes bibliographical references and index.
505	0		_a1. Basic thermodynamics -- 2. Molecules -- 3. Kinetics -- 4. Phase behavior -- 5. Surfaces -- 6. Crystals -- 7. Polymers -- 8. Dispersions -- 9. Gels.
520			_a"Familiar combinations of ingredients and processing make the structures that give food its properties. For example, in ice cream the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness, and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases, and the same molecular model is used to understand phase diagrams, phase separation, and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels."--Publisher's description.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
830		0	_aFood science text series.
856	4	2	_3Contributor biographical information _uhttps://www.loc.gov/catdir/enhancements/fy1622/2014936636-b.html
856	4	2	_3Publisher description _uhttps://www.loc.gov/catdir/enhancements/fy1622/2014936636-d.html
856	4	1	_3Table of contents only _uhttps://www.loc.gov/catdir/enhancements/fy1622/2014936636-t.html
942			_2lcc _cGEN
999			_c18603 _d18603