Title: Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
Publisher: Springer
Publication Date: 1993
Language: English
ISBN 10: 0442005822
ISBN 13: 9780442005825
Binding: Hardcover
Condition: New

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Synopsis

Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC).

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