Introduction to the Physical Chemistry of Foods: 1st Edition (e-Book) book cover

Introduction to the Physical Chemistry of Foods

1st Edition

By Christos Ritzoulis

CRC Press

224 pages

Purchasing Options:$ = USD
Hardback: 9781466511750
pub: 2013-04-23
$120.00
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eBook (VitalSource) : 9780429185182
pub: 2013-04-23
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Description

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a

Table of Contents

The Physical Basis of Chemistry. Chemical Thermodynamics. The Thermodynamics of Solutions. Surface Activity. Surface Active Materials. Emulsions and Foams. Rheology. Elements of Chemical Kinetics. Bibliography. Index.

About the Author

Christos Ritzoulis studied chemistry at the Aristotle University of Thessaloniki, and food science (M.Sc. and Ph.D.) at the University of Leeds. He has worked as a postdoctoral researcher at the Department of Chemical Engineering of the Aristotle University of Thessaloniki, and as an analyst at the Hellenic States General Chemical Laboratories. Today, Christos is a senior lecturer of food chemistry at the Department of Food Technology at TEI Thessaloniki, where he teaches food chemistry and physical chemistry of foods.

Subject Categories

BISAC Subject Codes/Headings:
SCI013050
SCIENCE / Chemistry / Physical & Theoretical
SCI013060
SCIENCE / Chemistry / Industrial & Technical
TEC012000
TECHNOLOGY & ENGINEERING / Food Science