The Chemical Physics of Food

ISBN: 978-1-4051-2127-9

Hardcover

262 pages

March 2007, Wiley-Blackwell

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?The expert reviews in this book are valuable sources of information on their respective topics. Many of the chapters assume a significant amount of background knowledge.? (International Journal of Food Science and Technology, September 2009)

'This book completed by bibliographical references, provides a physicochemical viewpoint of the food field, but also points out the important insufficiency in current analytical technologies, providing all food specialists with a new approach in this interesting subject area.'International Journal of Biological Macromolecules

'combining the applications of chemical and physical methods together with a clear quantitative consideration of data, this book offers the food scientist and technologist an extensive coverage of major materials, including starch and gluten and provides a consistent approach to the subject from a chemical physics viewpoint.' Food Engineering and Ingredients June 2007