The chemical physics of food:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Blackwell Pub.
2007
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 Volltext |
| Beschreibung: | Includes bibliographical references and index This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Fo |
| Beschreibung: | 1 Online-Ressource (ix, 247 pages, [2] pages of plates) |
| ISBN: | 9780470995792 0470995793 9781405181525 1405181524 |
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| 245 | 1 | 0 | |a The chemical physics of food |c edited by Peter Belton |
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| 500 | |a Includes bibliographical references and index | ||
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Datensatz im Suchindex
| _version_ | 1804175957008842752 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
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| classification_rvk | VN 8000 |
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| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:32Z |
| institution | BVB |
| isbn | 9780470995792 0470995793 9781405181525 1405181524 |
| language | English |
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| physical | 1 Online-Ressource (ix, 247 pages, [2] pages of plates) |
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| spelling | The chemical physics of food edited by Peter Belton Oxford Blackwell Pub. 2007 1 Online-Ressource (ix, 247 pages, [2] pages of plates) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Fo Food / Analysis fast Food / Composition fast Food / Preservation fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis Food / Preservation Food / Composition Lebensmittel (DE-588)4034870-2 gnd rswk-swf Physikalische Chemie (DE-588)4045959-7 gnd rswk-swf Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Physikalische Chemie (DE-588)4045959-7 s 2\p DE-604 Physikalisch-chemische Eigenschaft (DE-588)4369521-8 s 3\p DE-604 Belton, P. S. Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 978-1-4051-2127-9 Erscheint auch als Druck-Ausgabe, Hardcover 1-4051-2127-0 https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995792 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | The chemical physics of food Food / Analysis fast Food / Composition fast Food / Preservation fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis Food / Preservation Food / Composition Lebensmittel (DE-588)4034870-2 gnd Physikalische Chemie (DE-588)4045959-7 gnd Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4045959-7 (DE-588)4369521-8 (DE-588)4143413-4 |
| title | The chemical physics of food |
| title_auth | The chemical physics of food |
| title_exact_search | The chemical physics of food |
| title_full | The chemical physics of food edited by Peter Belton |
| title_fullStr | The chemical physics of food edited by Peter Belton |
| title_full_unstemmed | The chemical physics of food edited by Peter Belton |
| title_short | The chemical physics of food |
| title_sort | the chemical physics of food |
| topic | Food / Analysis fast Food / Composition fast Food / Preservation fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis Food / Preservation Food / Composition Lebensmittel (DE-588)4034870-2 gnd Physikalische Chemie (DE-588)4045959-7 gnd Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd |
| topic_facet | Food / Analysis Food / Composition Food / Preservation TECHNOLOGY & ENGINEERING / Food Science Lebensmittel Physikalische Chemie Physikalisch-chemische Eigenschaft Aufsatzsammlung |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995792 |
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