Books in Food physics

Sparkling Beverages

1st Edition
October 1, 2025
Gérard Liger-Belair
English

Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, precise knowledge fluid dynamics and CO2 solubility are necessary. This reference covers these concepts, as well as historical contexts and modern-day production methods of simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines. The book breaks down the science behind the fizz in our drinks while also examining sensory experiences associated with opening, smelling, and testing sparkling beverages.Written by a true expert on the topic and complete with beautiful, original photography, this unique, interdisciplinary work will interest researchers and industry producers alike.

Phase Transitions in Foods

2nd Edition
October 5, 2015
Yrjo H Roos + 1 more
English
Hardback
9 7 8 0 1 2 4 0 8 0 8 6 7
eBook
9 7 8 0 1 2 4 0 7 9 2 2 9

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

Food Texture and Viscosity

2nd Edition
March 14, 2002
Malcolm Bourne
English
Hardback
9 7 8 0 1 2 1 1 9 0 6 2 0
eBook
9 7 8 0 0 8 0 4 9 1 3 3 2

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.

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Books in Food physics

Sparkling Beverages

Phase Transitions in Foods

Food Texture and Viscosity