An Introduction to the Physical Chemistry of Food (Food by John N. Coupland

By John N. Coupland

Familiar combos of components and processing make the constructions that supply nutrients its homes. for instance in ice cream, the emulsifiers and proteins stabilize in part crystalline milk fats as an emulsion, freezing (crystallization) of a few of the water offers the product its hardness and polysaccharide stabilizers retain it soft. Why diversified recipes paintings as they do is basically ruled by means of the foundations of actual chemistry.

This textbook introduces the actual chemistry necessary to realizing the habit of meals. beginning with the easiest version of molecules attracting and repelling each other whereas being moved by way of the randomizing impact of warmth, the legislation of thermodynamics are used to derive very important homes of meals equivalent to style binding and water task. so much meals include a number of stages and an identical molecular version is used to appreciate part diagrams, section separation and the houses of surfaces. the rest chapters specialize in the formation and houses of particular buildings in meals – crystals, polymers, dispersions and gels.

Only a simple knowing of nutrition technology is required, and no arithmetic or chemistry past the introductory collage classes is needed. in any respect levels, examples from the first literature are used to demonstrate the textual content and to spotlight the sensible purposes of actual chemistry in nutrition science.

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