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#1
2008-03-09, 10:03 PM
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| Physical Chemistry of Foods - Pieter Walstra-2003 Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra (Author)  Editorial Reviews Review [T]his book offers the reader a detailed and comprehensive treatment of the physical chemistry of foods. The book is not simply a rehash of physical chemistry principles . Rather each chapter treats concepts as they directly relate to food and tackles, head-on, the complexity and non-ideal behaviour encountered in food systems. This is the unique feather of this book . It is well structured, comprehensive and complete. Speaking as a research scientists, I have already found this book an invaluable reference source and have confidence that it will become well thumbed over for years to come. - Food Chemistry [This book] can be used as a basis for a course for food science undergraduates, but also overlaps somewhat into the field of postgraduate studies. Indeed, it is really a reference book covering a large number of different subjects inside physical chemistry which are otherwise to be found scattered in individual specialist volumes. As such, this is really quite a handy reference work for a pharmaceutical scientist working either in industry or commencing a research project. With admirable clarity Walstra describes quite complex physical-chemical events and makes them clearly understandable. This is a really admirable book . - European Journal of Pharmaceutics and Biopharmaceutics, Vol. 57, Issue 2, March 2004 Promo Copy Book Description Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development. Product Details Hardcover: 832 pages Publisher: CRC (October 8, 2002) Language: English ISBN-10: 0824793552 ISBN-13: 978-0824793555 Product Dimensions: 9.6 x 6.7 x 1.7 inches Shipping Weight: 2.6 pounds Password: tF http://rapidshare.com/files/5081317/PCF.rar آخر تعديل بواسطة المهاجر ، 2008-11-04 الساعة 06:14 PM.  |
| عدد 5 من الطلاب تقدموا بالشكر لكاتب الموضوع ابن العراق علي هذه المشاركة الطيبة : | ||
helen_angle (2008-03-09), Mohamed Ryaad (2008-11-03), Pinkie (2008-11-03), Samo (2008-11-04), زين الشرف (2008-11-03) | ||
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#2
2008-03-09, 11:00 PM
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| بارك الله فيك |
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#3
2008-03-09, 11:19 PM
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| مشكورين ربنا يعطيكم الصحة والعافية [ اللهم آمين ] .. |
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#4
2008-11-03, 04:56 PM
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| رد : Physical Chemistry of Foods - Pieter Walstra-2003 شكرا لابداعك استاذنا عبد الجبار |
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#6
2008-11-04, 03:56 AM
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| رد : Physical Chemistry of Foods - Pieter Walstra-2003 اخى الفاضل الرابط لا يعمل |
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مواضيع مشابهة للموضوع: Physical Chemistry of Foods - Pieter Walstra-2003 | ||||
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