Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and fre...

This classic text on multiple regression is noted for its nonmathematical, applied, and data-analytic approach. Readers profit from its verbal-conceptual exposition and frequent use of examples. The applied emphasis provides clear illustrations of the principles and provides worked examples of the types of applications that are possible.

Researchers learn how to specify regression models that directly address their research questions. An overview of the fundamental ideas of multiple regressio...