LEADER 03965nam 22006495 450 001 9910298656803321 005 20200704171432.0 010 $a1-4939-0761-1 024 7 $a10.1007/978-1-4939-0761-8 035 $a(CKB)3710000000143741 035 $a(DE-He213)978-1-4939-0761-8 035 $a(SSID)ssj0001274291 035 $a(PQKBManifestationID)11710435 035 $a(PQKBTitleCode)TC0001274291 035 $a(PQKBWorkID)11325606 035 $a(PQKB)11359813 035 $a(MiAaPQ)EBC6310737 035 $a(MiAaPQ)EBC1782028 035 $a(Au-PeEL)EBL1782028 035 $a(CaPaEBR)ebr10962514 035 $a(OCoLC)883732471 035 $a(PPN)17976702X 035 $a(EXLCZ)993710000000143741 100 $a20140630d2014 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 13$aAn Introduction to the Physical Chemistry of Food /$fby John N. Coupland 205 $a1st ed. 2014. 210 1$aNew York, NY :$cSpringer New York :$cImprint: Springer,$d2014. 215 $a1 online resource (XIII, 182 p. 182 illus., 8 illus. in color.) 225 1 $aFood Science Text Series,$x1572-0330 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-4939-0760-3 320 $aIncludes bibliographical references and index. 327 $aIntroduction -- Kinetics and Thermodynamics -- Simple Solutions -- Crystallization -- Surfactants -- Polymers -- Gels -- Surfaces -- Multiphase systems -- Index. 330 $aFamiliar combinations of ingredients and processing make the structures that give food its properties. For example, in ice cream the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness, and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases, and the same molecular model is used to understand phase diagrams, phase separation, and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods ? crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science. John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids. 410 0$aFood Science Text Series,$x1572-0330 606 $aFood?Biotechnology 606 $aChemistry, Physical and theoretical 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aPhysical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C21001 615 0$aFood?Biotechnology. 615 0$aChemistry, Physical and theoretical. 615 14$aFood Science. 615 24$aPhysical Chemistry. 676 $a664.07 700 $aCoupland$b John N$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060587 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298656803321 996 $aAn Introduction to the Physical Chemistry of Food$92514365 997 $aUNINA