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The Chemical Physics of Food

By: Material type: TextTextLanguage: English Publication details: Oxford : Blackwell Publishing, ©2007Description: IX, 247 p. : illISBN:
  • 9781405121279
Subject(s): DDC classification:
  • 664 BEL
Online resources: Summary: SUMMARY: 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.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Reference Collection Reference Collection Seminar Library Department of Food Engineering 664 BEL 2022-23 Available 98071

About the Editor
Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK

SUMMARY:
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.