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Kniha Food Colloids E Dickinson

Food Colloids

Autor: E Dickinson
Jazyk: Angličtina
Vazba: Pevná
Vydavatel: Royal Society Of Chemistry
Dostupnost: Skladem u dodavatele
Odesíláme za 14-21 dnů
2 830 Kč
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the...

Informace o knize

Autor
E Dickinson
Jazyk
Angličtina
Vazba
Kniha - Pevná
Vydáno
2001
Stránek
434
EAN
9780854048502
ISBN
0854048502
Enbook ID
04171452
Vydavatel
Royal Society Of Chemistry
Hmotnost
930
Rozměry
241 x 164 x 32

Kompletní popis

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

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