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Food Colloids

Name: Food Colloids
Brand: Royal Society Of Chemistry
SKU: 04740376
Price: 178.69 EUR
Availability: InStock
Author: C. G. De Kruif
ISBN: 9780854046386

Interactions, Microstructure and Processing

C. G. De Kruif

Harjinder Singh

Idioma

Inglés

Libro Tapa dura

Código Libristo: 04740376

Editores Royal Society Of Chemistry, febrero 2005

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice und... Descripción completa

Código Libristo: 04740376

437 b

178.69 €

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Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.