Pieter Walstra's Books

Physical Chemistry of Foods

By: Pieter Walstra

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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.

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Page Count

749

Publisher

CRC Press

Published Date

ISBN 10

0824743261

ISBN 13

9780824743260

Physical Chemistry of Foods

By: Pieter Walstra

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Physical Chemistry of Foods

By: Pieter Walstra

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Page Count

832

Publisher

CRC Press

Published Date

ISBN 10

0824793552

ISBN 13

9780824793555

Dairy Science and Technology

By: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

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Dairy Science and Technology

By: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

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Page Count

808

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CRC Press

Published Date

ISBN 10

1420028014

ISBN 13

9781420028010

Dairy Science and Technology

By: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

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Dairy Science and Technology

By: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

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808

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CRC Press

Published Date

ISBN 10

1420028014

ISBN 13

9781420028010

Dairy Science and Technology, Second Edition

By: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

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Dairy Science and Technology, Second Edition

By: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.

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808

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CRC Press

Published Date

ISBN 10

0824727630

ISBN 13

9780824727635

The Milk Fat Globule

Emulsion Science as Applied to Milk Products and Comparable Foods

By: Hendrik Mulder,Pieter Walstra

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The Milk Fat Globule

Emulsion Science as Applied to Milk Products and Comparable Foods

By: Hendrik Mulder,Pieter Walstra

Terms, symbols and units; Structure of milk; The fat in milk; Crystallization behaviour of milk fat; The fat dispersion; The fat-globule membrane; Stability of the fat emulsion; Changes in fat dispersion with processing; Creaming and separation; Homogenization; Cream; Fat globules in foam products; Isolation of milk fat; Structure and texture of butter; Synthetic fat-globules.

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Page Count

296

Published Date

ISBN 10

9022004708

ISBN 13

9789022004708

Book's by Pieter Walstra

Physical Chemistry of Foods

Physical Chemistry of Foods

Physical Chemistry of Foods

Physical Chemistry of Foods

Dairy Science and Technology

Dairy Science and Technology

Dairy Science and Technology

Dairy Science and Technology

Dairy Science and Technology, Second Edition

Dairy Science and Technology, Second Edition

The Milk Fat Globule

The Milk Fat Globule

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