Introduction to the physical chemistry of food (Record no. 8343)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01936cam a22002297i 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140326t20142014nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781493907601 - hbk |
| 100 1# - MAIN ENTRY--AUTHOR | |
| Author | Coupland, John N. |
| 245 13 - TITLE STATEMENT | |
| Title | Introduction to the physical chemistry of food |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New York, NY : |
| Name of publisher | Springer, |
| Date of publication | 2014. |
| 300 ## - COLLATION | |
| Pagination | xiii, 182 p. : illus., (some color) ; |
| Other physical details | includes references & index |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Series Title | Food science text series |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Familiar 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."--Publisher's description. |
| 650 #0 - TRACINGS | |
| Main Subject | 1. Food -- Analysis. |
| 650 #0 - TRACINGS | |
| Main Subject | 2. Food -- Composition. |
| Subdivision (2nd) | . |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| URL | https://www.loc.gov/catdir/enhancements/fy1622/2014936636-b.html |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| URL | https://www.loc.gov/catdir/enhancements/fy1622/2014936636-d.html |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| URL | https://www.loc.gov/catdir/enhancements/fy1622/2014936636-t.html |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Item type | Books |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX541 |
| Item number | .C78 2014 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.07 |
| Source of classification or shelving scheme | Not for loan | Permanent location | Current location | Shelving location | Date acquired | Accession No. | Full call number | Barcode. | Copy number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Kwara State University Library | Kwara State University Library | Main Library | 2022-04-14 | 017892 - 01 | TP248.65 .F66 2014 | 017892 - 01 | 01 | Books | |
| Library of Congress Classification | Kwara State University Library | Kwara State University Library | Main Library | 2022-04-14 | 017892 - 02 | TP248.65 .F66 2014 | 017892 - 02 | 02 | Books |