Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a

chapter 1|12 pages

- The physical basis of chemistry

chapter 2|22 pages

- Chemical thermodynamics

chapter 3|42 pages

- The thermodynamics of solutions

chapter 4|16 pages

- Surface activity

chapter 5|34 pages

- Surface-active materials

chapter 6|30 pages

- Emulsions and foams

chapter 7|16 pages

- Rheology

chapter 8|18 pages

- Elements of chemical kinetics