The Chemical Physics of Food
March 2007, Wiley-Blackwell
Edited by Peter Belton
Based on the principle that food science requires the same
rigour as the more traditional physical sciences, Professor Peter
Belton has drawn together an international team of authors to
demonstrate the chemical physics approach to food.
Combining the applications of chemical and physical methods
together with a clear quantitative consideration of data, The
Chemical Physics of Food offers the food scientist and
• Coverage of major materials, including starch and
• Consistent approach to the subject matter from a chemical physics viewpoint
• An esteemed team of international Authors
All those involved in research into food structure, including
food scientists, food technologists, food chemists and physicists
should find much of interest in this book which will also provide
libraries in all universities, research establishments and food
companies with a valuable reference for this important area.
About the Editor
Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK
John N. Coupland.
Chapter 2 Physico-Chemical Behaviour of Starch in Food Applications.
Alain Buleon and Paul Colonna.
Chapter 3 Water Transport and Dynamics In Food.
Chapter 4 Glasses.
Roger Parker and Stephen G. Ring.
Chapter 5 Powders and granular materials.
G. C. Barker.
Chapter 6 Gels.
V. J. Morris..
Chapter 7 Wheat-Flour Dough Rheology.
R. S. Anderssen
- Essential purchase for all those involved in research into food structure
- Written from a physics viewpoint
- Internationally known and respected Editor
- Covers all major types of materials that are dealt with by food scientists and technologists
'This book completed by bibliographical references, provides a
physicochemical viewpoint of the food field, but also points out
the important insufficiency in current analytical technologies,
providing all food specialists with a new approach in this
interesting subject area.'International Journal of Biological
'combining the applications of chemical and physical methods together with a clear quantitative consideration of data, this book offers the food scientist and technologist an extensive coverage of major materials, including starch and gluten and provides a consistent approach to the subject from a chemical physics viewpoint.' Food Engineering and Ingredients June 2007
Buy Both and Save 25%!
The Chemical Physics of Food (US $261.00)
-and- Water Activity in Foods: Fundamentals and Applications (US $271.00)
Total List Price: US $532.00
Discounted Price: US $399.00 (Save: US $133.00)