The chemical physics of food / edited by Peter Belton.
Contributor(s): Belton, P. S
.
Publisher: Oxford : Blackwell Publishing, c2007Description: ix, 247 p. : ill. ; 25 cm.ISBN: 1405121270 (hbk.); 9781405121279 (hbk.).Subject(s): Food -- Analysis | Food -- Preservation | Food -- CompositionDDC classification: 664
Contents:
Emulsions -- Physicochemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28, Side 2, TierNo 2, BayNo 1 |
664 CHE 2007 (Browse shelf) | Available | SBSxx,36000,03,RA | 5000101491 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28, Side 2, TierNo 2, BayNo 1 |
664 CHE 2007 (Browse shelf) | 1 | Available | SBSxx,36000,03,RA | 5000148007 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664 BIO 2010 Biotechnology in functional foods and nutraceuticals / | 664 CAR Carbohydrates in food / | 664 CHE 2007 The chemical physics of food / | 664 CHE 2007 The chemical physics of food / | 664 CON Food selection and preparation : | 664 CRA 2006 Food plant sanitation : | 664 CUS Food technology / |
Includes bibliographical references and index.
Emulsions -- Physicochemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.