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Dairy Science and Technology
  • Language: en
  • Pages: 808

Dairy Science and Technology

  • Type: Book
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  • Published: 2005-09-29
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  • Publisher: CRC Press

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div

Physical Chemistry of Foods
  • Language: en
  • Pages: 834

Physical Chemistry of Foods

  • Type: Book
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  • Published: 2002-10-08
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  • Publisher: CRC Press

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Dairy Technology
  • Language: en
  • Pages: 752

Dairy Technology

  • Type: Book
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  • Published: 1999-04-23
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  • Publisher: CRC Press

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.

Dairy Chemistry and Physics
  • Language: en
  • Pages: 500

Dairy Chemistry and Physics

"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics

Food Colloids
  • Language: en
  • Pages: 436

Food Colloids

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

Fundamentals of Interface and Colloid Science
  • Language: en
  • Pages: 692

Fundamentals of Interface and Colloid Science

  • Type: Book
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  • Published: 2005-03-30
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  • Publisher: Elsevier

Volume IV (2005) covers preparation, characterization of colloids, stability and interaction between pairs of particles, and in concentrated systems, their rheology and dynamics. This volume contains two chapters written, or co-authored by J. Lyklema and edited contributions by A.P.Philipse, H.P. van Leeuwen, M. Minor, A. Vrij, R.Tuinier and T. van Vliet. The volume is logically followed by Vol V, but is equally valuable as a stand alone reference.* Combined with part V, this volume completes the prestigious series Fundamentals of Interface and Colloid Science* Together with volume V this book provides a general physical chemical background to colloid science* Covers all aspects of particle colloids

The Milk Fat Globule
  • Language: en
  • Pages: 296

The Milk Fat Globule

  • Type: Book
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  • Published: 1974
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  • Publisher: Unknown

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Physical Chemistry of Foods
  • Language: en
  • Pages: 749

Physical Chemistry of Foods

  • Type: Book
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  • Published: 2002-10-08
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  • Publisher: CRC Press

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Fennema's Food Chemistry
  • Language: en
  • Pages: 1125

Fennema's Food Chemistry

  • Type: Book
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  • Published: 2017-05-25
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  • Publisher: CRC Press

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for profession...

Kinetic Modeling of Reactions In Foods
  • Language: en
  • Pages: 788

Kinetic Modeling of Reactions In Foods

  • Type: Book
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  • Published: 2008-12-18
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  • Publisher: CRC Press

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates