عنوان
پدید آورنده
موضوع
رده
TX541 .C435 2007eb
TX541
.
C435
2007eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0470995793
(Number (ISBN
1405181524
(Number (ISBN
9780470995792
(Number (ISBN
9781405181525
Erroneous ISBN
1405121270
Erroneous ISBN
9781405121279
NATIONAL BIBLIOGRAPHY NUMBER
Number
b775933
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
The chemical physics of food /
General Material Designation
[Book]
First Statement of Responsibility
edited by Peter Belton.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Ames, Iowa :
Name of Publisher, Distributor, etc.
Blackwell Pub.,
Date of Publication, Distribution, etc.
2007.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (ix, 247 pages, 2 unnumbered pages of plates) :
Other Physical Details
color illustrations
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.
0
SUMMARY OR ABSTRACT
Text of Note
This 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 Institute of Fo.
ACQUISITION INFORMATION NOTE
Source for Acquisition/Subscription Address
Wiley InterScience
Stock Number
10.1002/9780470995792
OTHER EDITION IN ANOTHER MEDIUM
Title
Chemical physics of food.
International Standard Book Number
9781405121279
TOPICAL NAME USED AS SUBJECT
Food-- Analysis.
Food-- Composition.
Food-- Preservation.
Food-- Analysis.
Food-- Composition.
Food-- Preservation.
TECHNOLOGY & ENGINEERING-- Food Science.
(SUBJECT CATEGORY (Provisional
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX541
Book number
.
C435
2007eb
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Belton, P. S.
ORIGINATING SOURCE
Date of Transaction
20201203084054.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
