Food Colloids

Name: Food Colloids
Brand: Royal Society of Chemistry
SKU: 9780854042715
Price: 3763 CZK
Availability: InStock

Self-assembly and Material Science

Autor: Eric Dickinson, Martin E Leser

Jazyk:

Vazba: Pevná

Vydavatel: Royal Society of Chemistry

Dostupnost: Skladem u dodavatele

Odesíláme za 9-15 dnů

3 763 Kč

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is...

Informace o knize

Autor

Eric Dickinson, Martin E Leser

Jazyk

Angličtina

Vazba

Kniha - Pevná

Vydáno

2007

Stránek

526

EAN

9780854042715

ISBN

0854042717

Enbook ID

04740255

Vydavatel

Royal Society of Chemistry

Hmotnost

1032

Rozměry

241 x 167 x 35

Kompletní popis

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.

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Food Colloids

Self-assembly and Material Science

Informace o knize

Kompletní popis

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