The Chemical Physics of Food

Belton, Peter S., ed. (2007) The Chemical Physics of Food. Wiley. ISBN 978-1-4051-2127-9

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Abstract

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 technologist: • Coverage of major materials, including starch and gluten • 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.

Item Type:	Book
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Related URLs:	http://eu.wiley.com/WileyCDA/WileyTitle/...
Depositing User:	Rachel Smith
Date Deposited:	19 Apr 2011 15:19
Last Modified:	24 Sep 2024 08:31
URI:	https://ueaeprints.uea.ac.uk/id/eprint/29650
DOI:

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