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 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.
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
′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 Macromolecules
′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