This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods
Buy Chemical Physics of Food book by Peter Belton from Australia's Online Bookstore, Boomerang Books.
(253mm x 180mm x 20mm)
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Country of Publication:
Author Biography - Peter Belton
Professor Peter Belton, School of Chemical Sciences & Pharmacy, University of East Anglia, UK