This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particu

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins st

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kit

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technol