Introduction to the physical chemistry of food (Record no. 227018)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01965nam a22002057a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230315103632.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230313b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781071603048 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | AL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 23 |
| Classification number | 664.07 |
| Item number | COUI |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | John N Coupland |
| 9 (RLIN) | 75256 |
| 245 ## - TITLE STATEMENT | |
| Title | Introduction to the physical chemistry of food |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York |
| Name of publisher, distributor, etc. | Springer |
| Date of publication, distribution, etc. | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii,182p. |
| Other physical details | HB |
| Dimensions | 26x18.5cm. |
| 365 ## - TRADE PRICE | |
| Source of price type code | General |
| Price type code | 8200 |
| Price amount | ₹1322.00 |
| Currency code | ₹ |
| Unit of pricing | ₹1695.00 |
| Price note | 22% |
| Price effective from | 3-03-2023 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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 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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | Chemical Technology |
| Topical term or geographic name entry element | Food technology |
| 9 (RLIN) | 75257 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | General Chemistry | St Aloysius PG Library | St Aloysius PG Library | 03/08/2023 | Biblios Book Point | 1322.00 | 664.07 COUI | PG024274 | 03/13/2023 | 1695.00 | 03/13/2023 | Book |
