Food Science Text Series

An Introduction to the Physical Chemistry of Food

Authors: Coupland, John

  • Acts as a support for readings from the primary literature in an advanced (graduate level) class
  • Great resource for any food scientist in understanding why food behaves as it does
  • Plethora of real-life examples highlights the application of physical chemistry in food science
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Buy this book

eBook $54.99
price for USA (gross)
  • ISBN 978-1-4939-0761-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $69.99
price for USA
  • ISBN 978-1-4939-0760-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $69.99
price for USA
  • ISBN 978-1-4939-3873-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this Textbook

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.

Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

About the authors

John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Reviews

From the book reviews:

“This reviewer … gained more practical knowledge here than from any other science book he has read. As Coupland presents information relating thermodynamic properties to molecular behavior, he includes very insightful examples, all food-related. They make the topic come alive and more relevant to the real world than other science texts. … This very enjoyable, informative work is also useful for anyone with an interest or background in physical chemistry. Summing Up: Highly recommended. Upper-division undergraduates and above.” (J. Allison, Choice, Vol. 52 (6), February, 2015)

Table of contents (9 chapters)

Buy this book

eBook $54.99
price for USA (gross)
  • ISBN 978-1-4939-0761-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $69.99
price for USA
  • ISBN 978-1-4939-0760-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $69.99
price for USA
  • ISBN 978-1-4939-3873-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
An Introduction to the Physical Chemistry of Food
Authors
Series Title
Food Science Text Series
Copyright
2014
Publisher
Springer-Verlag New York
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4939-0761-8
DOI
10.1007/978-1-4939-0761-8
Hardcover ISBN
978-1-4939-0760-1
Softcover ISBN
978-1-4939-3873-5
Series ISSN
1572-0330
Edition Number
1
Number of Pages
XIII, 182
Number of Illustrations and Tables
175 b/w illustrations, 7 illustrations in colour
Topics