Practical Applications Of Physical Chemistry In Food Science And Technology

Author : Cristóbal Noé Aguilar
Publisher : CRC Press
ISBN 13 : 1000032191
Total Pages : 273 pages
Book Rating : 4.92/5 ( download)

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Download or read book Practical Applications of Physical Chemistry in Food Science and Technology written by Cristóbal Noé Aguilar and published by CRC Press. This book was released on 2021-01-11 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.

Author : John N. Coupland
Publisher : Springer
ISBN 13 : 1493907611
Total Pages : 192 pages
Book Rating : 4.18/5 ( download)

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Download or read book An Introduction to the Physical Chemistry of Food written by John N. Coupland and published by Springer. This book was released on 2014-06-30 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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.

Author : Ludger O. Figura
Publisher : Springer Nature
ISBN 13 : 3031273982
Total Pages : 639 pages
Book Rating : 4.88/5 ( download)

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Download or read book Food Physics written by Ludger O. Figura and published by Springer Nature. This book was released on 2023-06-06 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Author : Reza K. Haghi
Publisher : CRC Press
ISBN 13 : 1351586114
Total Pages : 338 pages
Book Rating : 4.15/5 ( download)

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Download or read book Engineering Technology and Industrial Chemistry with Applications written by Reza K. Haghi and published by CRC Press. This book was released on 2018-09-24 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume, Engineering Technology and Industrial Chemistry with Applications, brings together innovative research, new concepts, and novel developments in the application of new tools for chemical and materials engineers. It provides a collection of innovative chapters on new scientific and industrial research from chemists and chemical engineers at several prestigious institutions. It looks at recent significant research and reports on new methodologies and important applications in the fields of chemical engineering as well as provides coverage of chemical databases, bringing together theory and practical applications. Highlighting theoretical foundations, real-world cases, and future directions, this authoritative reference source will be a valuable addition for researchers, practitioners, professionals, and students of chemistry material and chemical engineering.

Author : Pieter Walstra
Publisher : CRC Press
ISBN 13 : 9780203910436
Total Pages : 834 pages
Book Rating : 4.35/5 ( download)

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Download or read book Physical Chemistry of Foods written by Pieter Walstra and published by CRC Press. This book was released on 2002-10-08 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Author : Serpil Sahin
Publisher : Springer Science & Business Media
ISBN 13 : 0387308083
Total Pages : 267 pages
Book Rating : 4.81/5 ( download)

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Download or read book Physical Properties of Foods written by Serpil Sahin and published by Springer Science & Business Media. This book was released on 2007-05-27 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Author : Miguel A. Esteso
Publisher : CRC Press
ISBN 13 : 1000727599
Total Pages : 313 pages
Book Rating : 4.93/5 ( download)

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Download or read book Chemistry and Chemical Engineering for Sustainable Development written by Miguel A. Esteso and published by CRC Press. This book was released on 2020-11-26 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world faces significant challenges as population and consumption continue to grow while nonrenewable fossil fuels and other raw materials are depleted at ever-increasing rates. This volume takes a technical approach that addresses these issues using green design and analysis. It brings together innovative research, new concepts, and novel developments in the application of new tools for chemical and materials engineers. It is an immensely research-oriented, comprehensive, and practical work that focuses on the use of applied concepts to enhance productivity and sustainability in chemical engineering. It contains significant research that reports on new methodologies and important applications in the fields of chemical engineering as well as the latest coverage of chemical databases. Highlighting theoretical foundations, real-world cases, and future directions, the volume covers a diverse collection of the newest innovations in the field, including new research on atomic/nuclear physics, the barometric formula, amino acids in aqueous solutions, bioremediation and biotechnology, and more.

Author : Francisco Torrens
Publisher : CRC Press
ISBN 13 : 1000008320
Total Pages : 211 pages
Book Rating : 4.26/5 ( download)

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Download or read book Biochemistry, Biophysics, and Molecular Chemistry written by Francisco Torrens and published by CRC Press. This book was released on 2020-04-07 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry, Biophysics, and Molecular Chemistry: Applied Research and Interactions provides the background needed in biophysics and molecular chemistry and offers a great deal of advanced biophysical knowledge. It emphasizes the growing interrelatedness of molecular chemistry and biochemistry, and acquaints one with experimental methods of both disciplines. This book addresses some of the enormous advances in biochemistry, particularly in the areas of structural biology and bioinformatics, by providing a solid biochemical foundation that is rooted in chemistry. Topics include scientific integrity and ethics in the field; clinical translational research in cancer, diabetes, and cardiovascular disease; emerging drugs to treat neurodegenerative diseases; swine, avian, and human flu; the use of big data in artificial knowledge in the field; bioinformatic insights on molecular chemistry; and much more.

Author : Ravindra S. Shinde
Publisher : CRC Press
ISBN 13 : 1000029190
Total Pages : 226 pages
Book Rating : 4.92/5 ( download)

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Download or read book Modern Green Chemistry and Heterocyclic Compounds written by Ravindra S. Shinde and published by CRC Press. This book was released on 2020-03-31 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the general properties of heterocyclic compounds and methods for their preparation to use in applications of green chemistry. Heterocyclic compounds are an important class of molecules in organic chemistry due to their presence in natural products and their use in pharmaceuticals and new materials. They also play a vital role in the metabolism of living cells. Heterocyclic compounds have a wide range of applications in agrochemicals, pharmaceuticals, veterinary products, etc. This research-oriented volume is ideal for readers who want to fully realize the almost limitless potential of heterocyclic compounds and to discover new and effective pharmaceuticals among heterocyclic compounds, the largest and most varied family of organic compounds. The book features several case studies and step-by-step descriptions of synthetic methods and practical techniques. It also serves as a guide for chemists, offering them new insights and new paths to explore for effective drug discovery.

Author : Henry G. Schwartzberg
Publisher : CRC Press
ISBN 13 : 9780824786939
Total Pages : 776 pages
Book Rating : 4.39/5 ( download)

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Download or read book Physical Chemistry of Foods written by Henry G. Schwartzberg and published by CRC Press. This book was released on 1992-06-11 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.