Food Chemistry, Third Edition (Food Science and Technology)

Food Chemistry, Third Edition (Food Science and Technology)

Owen R. Fennema

Language: English

Pages: 1088

ISBN: 0824796918

Format: PDF / Kindle (mobi) / ePub

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

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more than 33 chemical variants of HOH, but the variants occur in only minute amounts. 2.4 Association of Water Molecules The V-like form of an HOH molecule and the polarized nature of the O-H bond result in an unsymmetrical charge distribution and a vapor-state dipole moment of 1.84D for pure water. Polarity of this magnitude produces intermolecular attractive forces, and water molecules therefore associate with considerable tenacity. Water's unusually large intermolecular attractive force

that the instructor will make selective reading assignments as deemed appropriate. Individual chapters in the book should be useful as the basis of graduate-level courses on specialized topics in food chemistry. The third edition differs in several important respects from the second. The chapters prepared by first-time contributors are totally new. These cover such topics as proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants, and pigments. Chapters by contributors to

Luyet, B. (1960). On various phase transitions occurring in aqueous solutions at low temperatures. Ann. NY Acad. Sci. 85:549–569. 75. Luyet, B. J. (1966). Anatomy of the freezing process in physical systems, in Cryobiology (H. T. Meryman, ed.), Academic Press, New York, pp. 115–138. 76. Luyet, B. J., and P. M. Gehenio (1940). Life and Death at Low Temperatures, Biodynamica, Normandy, MO. 77. Luyet, B. J., and G. Rapatz (1958). Patterns of ice formation in some aqueous solutions. Biodynamica

instance, D=10-10, we find a halving time of about 0.01 sec for a distance of 1 mm, and of 3 hr for a distance of 1 mm. Pag e 100 5. Physical stability. Most interaction forces between particles are roughly proportional to their diameter, and sedimentation rate to diameter squared. This implies that almost all dispersions become inhomogeneous more readily if the particles are larger. 6. Effect of external forces. Most external forces acting on particles are proportional to diameter squared,

molecules sare more surface active. Also, smaller surfactant molecules give a somewhat less steep slope near the CMC. This implies, according to Equation 5, that the plateau value of the surface load is somewhat smaller than it is for larger surfactant molecules. For ionic surfactants, the CMC markedly decreases and surface activity increases with increasing ionic strength. Both of these properties can also depend on pH. At the oil-water interface much the same pattern is observed, but since g 0

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