Download or read book Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications written by Thomas F. Kumosinski and published by Boom Koninklijke Uitgevers. This book was released on 1992 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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).