LEADER 05092nam 2200625Ia 450 001 9910145693503321 005 20170809164431.0 010 $a1-281-06910-8 010 $a9786611069100 010 $a0-470-99579-3 010 $a1-4051-8152-4 035 $a(CKB)1000000000415027 035 $a(EBL)320113 035 $a(OCoLC)476116783 035 $a(SSID)ssj0000120447 035 $a(PQKBManifestationID)11146454 035 $a(PQKBTitleCode)TC0000120447 035 $a(PQKBWorkID)10081531 035 $a(PQKB)10206487 035 $a(MiAaPQ)EBC320113 035 $a(EXLCZ)991000000000415027 100 $a20050412d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe chemical physics of food$b[electronic resource] /$fedited by Peter Belton 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (272 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-2127-0 320 $aIncludes bibliographical references and index. 327 $aThe Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure 327 $a2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 327 $a2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 327 $a3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 327 $a4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 327 $a4.7.2 Solvent properties of amorphous carbohydrates 330 $aThis 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 Institut 606 $aFood$xAnalysis 606 $aFood$xComposition 608 $aElectronic books. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a664 676 $a664.0015 701 $aBelton$b P. S$093538 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910145693503321 996 $aThe chemical physics of food$92025962 997 $aUNINA