Physical Chemistry Food Processes
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Physical Chemistry Food Processes

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SKU: 9788123904993

Original price was: ₹525.00.Current price is: ₹393.75.

“Physical Chemistry of Food Processes” by I.C. Baianu (ISBN: 9788123904993) explores techniques for studying biopolymers, especially in food. This comprehensive reference delves into molecular structures, essential for molecular biology and understanding food processes. Ideal for food scientists, chemists, biologists, biophysicists, and biotechnologists.

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Description

  • ISBN-13: 9788123904993
  • Publisher: CBS Publishers & Distributors
  • Publisher Imprint: CBS Publishers & Distributors
  • Language: English
  • Returnable: Y
  • ISBN-10: 8123904991
  • Publisher Date: 30 Aug 2006
  • Binding: Paperback
  • No of Pages: 604

Additional information

Weight 0.5 kg

18 reviews for Physical Chemistry Food Processes

  1. Naman Pamnani –

    A bit dry, but the depth of information is impressive. Useful for research, but not a casual read.

  2. Shivam Dhiman –

    Provides a strong foundation in the physical chemistry of food. A must-have for food chemists!

  3. Saksham Gupta –

    This book significantly deepened my knowledge of food processes. I would recommend it to anyone in the field.

  4. Peehu Choudhary –

    Very technical, but extremely thorough! Helped me understand food chemistry principles. Would recommend for serious students.

  5. Ritika Sharma –

    Exactly what I needed for my food science course. Clear explanations and good diagrams. Highly recommend!

  6. Riddhi Sawaria –

    A solid reference book for anyone in the food industry or studying food science. A bit advanced.

  7. Ankul Sharma –

    Good book, but some chapter have missing contents, I would recommend the author to include them to be more helpful

  8. Simran Routray –

    Excellent! The biopolymer analysis was particularly helpful. Will be using this as a regular reference.

  9. Pulom Gupta –

    The book is informative, but at times overly complicated. Could be simplified for better understanding.

  10. Amit Mishra –

    I found it somewhat difficult to navigate. Could use better organization, the content is good.

  11. Puneet Raj –

    Good, but some formulas and equations could use more explanation. Assume a very strong prior knowledge.

  12. Akshit Kumar –

    Content is very helpful. Some paragraph is repetitive, so some section could be more concise.

  13. Prashant Choudhary –

    Good resource, but lacks real-world case studies to illustrate the concepts. Needed more application focused.

  14. Vikas –

    Useful as a reference, although not the most engaging read. Its comprehensive nature is its strength.

  15. Rishika Pandey –

    Comprehensive and well-written. Covers many essential aspects of food process chemistry. A valuable resource.

  16. Padma Tashi –

    Found some sections very dense and hard to follow. Others were brilliant. Mixed feelings overall.

  17. Sheetal Nimaliya –

    Very detailed and scientific. Not for beginners, but great for advanced research. Good for experts.

  18. Prateek Popli –

    A decent overview, but I wished for more practical examples relating to everyday food processing. Still, a good starting point.

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