Edible Nanostructures

Name: Edible Nanostructures
Brand: Royal Society of Chemistry
SKU: 9781849738958
Price: 2674 CZK
Availability: InStock

Autor: Alejandro G. Marangoni, David Pink

Jazyk:

Vazba: Pevná

Vydavatel: Royal Society of Chemistry

Dostupnost: Skladem u dodavatele v malém množství

Odesíláme za 14-21 dnů

2 674 Kč

Food Scientists have been teaching the subject in the same way for the past fifty years. This book t...

Informace o knize

Autor

Alejandro G. Marangoni, David Pink

Jazyk

Angličtina

Vazba

Kniha - Pevná

Vydáno

2014

Stránek

328

EAN

9781849738958

ISBN

1849738955

Enbook ID

05135428

Vydavatel

Royal Society of Chemistry

Hmotnost

642

Rozměry

241 x 166 x 22

Kompletní popis

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

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