Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 321680
Title Physical chemistry of foods
Author(s) Walstra, P.
Source New York [etc.] : Marcel Dekker (Food science and technology 121) - ISBN 9780824793555 - 807
Department(s) Product Design and Quality Management Group
VLAG
Publication type Scientific book (author)
Publication year 2003
Keyword(s) fysische chemie - fysische eigenschappen - voedsel - fysica - voedselchemie - voedselwetenschappen - studieboeken - physical chemistry - physical properties - food - physics - food chemistry - food sciences - textbooks
Categories Food Physics
Abstract Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text describes the physicochemical principles essential to the comprehension and prediction of reactions and conversions that occur during the manufacture, handling, and storage of foods. The book contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure, etc.
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