Physical Chemistry of Food Processes is an attempt to address the current needs of food science students food scientists and biotechnologists for a basic treatment of food processes that relates structure to functionality and directly applies the principles of physical chemistry to foods. Such applications need to be related to experiments and to the use of various physical and chemical techniques for investigating molecular structure and functionality.A two-volume book to cover both the fundamental aspects and the more advanced techniques and applications with the material being organized essentially in three parts that cover (1) principles basic concepts and molecular structures; (2) techniques; and (3) processes interactions and applications. The two volumes are intended to be used not only by food scientists and technologists but also by biochemists physical biochemists biologists and applied chemists (e.g. polymer chemists and chemical engineers).This book useful to both undergraduate and graduate students as well as to instructors with a wide range of backgrounds. Depending on the level of the course the material in the book can be covered in one or two semesters with one semester being sufficient for Volume I the topics in which are briefly presented.
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