Physical Chemistry of Foods or The Leisure Industries

Physical Chemistry of Foods, Vol. 121

Author: Pieter Walstra

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 freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Booknews

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text for a course for food science majors at an intermediate stage in the curriculum 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 freezing, and soft solids. Reference appendices offer abbreviations, conversion factors, and notes on units of measurement. The author is professor emeritus of the Department of Food Sciences at Wageningen University, The Netherlands. Annotation c. Book News, Inc., Portland, OR

Book review: The Blue Death or 1000 Cures for 200 Ailments

The Leisure Industries

Author: Ken Roberts

The Leisure Industries is the first book to scan the entire field of leisure from the point of view of leisure providers rather than from a demand-side perspective. Arguing that each type of supplier (commercial, voluntary and public) has special capacities, the text explores the distinctive character and qualities of the main types of leisure, from the "big three" of tourism, the media and hospitality, to activities such as shopping, sport, gambling and "events." Case studies, quotes, empirical data and boxed discussion of key theories all help to structure this text and give it a reader-friendly feel.

Table of Contents:

1	Introduction	1
Pt. I	Providers
2	Commercial leisure	13
3	Voluntary associations	22
4	The public sector	38
Pt. II	Provisions
5	Tourism	61
6	Sport : origins and development	80
7	Sport : commercial inroads	95
8	Events	108
9	The media and popular culture	121
10	The media : recent developments	138
11	Hospitality and shopping	153
12	Gambling	168
13	The arts	182
Pt. III	Policies
14	Leisure policies	201