| Food Colloids: Fundamentals of Formulation Contributor(s): Dickinson, Eric (Editor), Miller, Reinhard (Editor) |
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ISBN: 0854048502 ISBN-13: 9780854048502 Publisher: Royal Society of Chemistry OUR PRICE: $119.70 Product Type: Hardcover - Other Formats Published: February 2001 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Canning & Preserving - Science | Chemistry - Analytic - Technology & Engineering | Food Science - General |
| Dewey: 664.001 |
| LCCN: 2005432690 |
| Series: Special Publication |
| Physical Information: 0.94" H x 6.14" W x 9.21" (1.73 lbs) 434 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |