PHYSICAL CHEMISTRY OF FOODS

By MIA RODRIGUEZ

1 INTRODUCTION 1 2 ASPECTS OF THERMODYNAMICS 10 3 BONDS AND INTERACTION FORCES 46 4 REACTION KINETICS 59 5 TRANSPORT PHENOMENA 87 6 POLYMERS 137 7 PROTEINS 203 8 WATER RELATIONS 250 9 DISPERSED SYSTEMS 282 10 SURFACE PHENOMENA 316 CONTENTS 14 NUCLEATION 548 15 CRYSTALLIZATION 583 16 GLASS TRANSITIONS AND FREEZING 650 17 SOFT SOLIDS 683 11 FORMATION OF EMULSIONS AND FOAMS 397 12 COLLOIDAL INTERACTIONS 437 13 CHANGES IN DISPERSITY 476