Food Science Text Series

An Introduction to the Physical Chemistry of Food

Authors: Coupland, John

Free Preview
  • 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
おすすめポイントをすべて見る

書籍の購入

イーブック ¥5,719
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4939-0761-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥10,009
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4939-0760-1
  • Free shipping for individuals worldwide. COVID-19 shipping restrictions apply.
  • Immediate ebook access, if available*, with your print order
  • Usually ready to be dispatched within 3 to 5 business days.
ソフトカバー ¥7,149
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4939-3873-5
  • Free shipping for individuals worldwide. COVID-19 shipping restrictions apply.
  • Immediate ebook access, if available*, with your print order
  • Usually ready to be dispatched within 3 to 5 business days.
この教本について

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.



   

著者について

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.

レビュー

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)

Table of contents (9 chapters)

書籍の購入

イーブック ¥5,719
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4939-0761-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥10,009
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4939-0760-1
  • Free shipping for individuals worldwide. COVID-19 shipping restrictions apply.
  • Immediate ebook access, if available*, with your print order
  • Usually ready to be dispatched within 3 to 5 business days.
ソフトカバー ¥7,149
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4939-3873-5
  • Free shipping for individuals worldwide. COVID-19 shipping restrictions apply.
  • Immediate ebook access, if available*, with your print order
  • Usually ready to be dispatched within 3 to 5 business days.
Loading...

あなたへのおすすめ

Loading...

書誌情報

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
イーブック ISBN
978-1-4939-0761-8
DOI
10.1007/978-1-4939-0761-8
ハードカバー ISBN
978-1-4939-0760-1
ソフトカバー ISBN
978-1-4939-3873-5
Series ISSN
1572-0330
Edition Number
1
Number of Pages
XIII, 182
Number of Illustrations
175 b/w illustrations, 7 illustrations in colour
Topics

*immediately available upon purchase as print book shipments may be delayed due to the COVID-19 crisis. ebook access is temporary and does not include ownership of the ebook. Only valid for books with an ebook version. Springer Reference Works and instructor copies are not included.