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Record Nr. |
UNINA9910141417403321 |
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Titolo |
Food materials science and engineering [[electronic resource] /] / edited by Bhesh Bhandari, Yrjö H. Roos |
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Pubbl/distr/stampa |
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Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
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ISBN |
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1-283-57602-3 |
9786613888471 |
1-118-37390-1 |
1-118-37391-X |
1-118-37393-6 |
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Descrizione fisica |
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1 online resource (417 p.) |
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Classificazione |
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Altri autori (Persone) |
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BhandariBhesh |
RoosYrjö H |
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Disciplina |
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Soggetti |
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Food - Composition |
Food - Analysis |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Food Materials Science and Engineering; Contents; Preface; List of Contributors; 1 Food Materials Science and Engineering: An Overview; 1.1 Introduction; 1.2 Molecular basis of food materials; 1.3 Observation of materials at various size ranges and size-property relationship; 1.4 Amorphous and crystalline structures of materials; 1.5 Gel structures of food materials; 1.6 Interfacial properties of the food materials; 1.6.1 Emulsions and surface active compounds; 1.6.2 Colloids; 1.6.3 Foams; 1.6.4 Stickiness and fouling |
1.7 Application of materials science in food design and development of engineered food materials1.8 Conclusion; References; 2 Micro to Macro Level Structures of Food Materials; 2.1 Microstructure definitions; 2.2 Measurement of microstructures/nanostructures; 2.3 The relationship between structure and quality; 2.4 Microstructure and emulsions; 2.5 Structure and sensory perception; 2.6 Process to control the structure of food materials; 2.6.1 Different processing aids to create microstructure; 2.6.2 Engineering microstructures in foods; 2.7 Concluding remarks; References |
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3 Characterisation Techniques in Food Materials Science3.1 Introduction; 3.2 Nuclear Magnetic Resonance (NMR); 3.2.1 General principles; 3.2.2 Chemical and physical information; 3.2.3 High resolution NMR spectra from solids; 3.2.4 Mobility-resolved NMR spectroscopy; 3.2.5 Probing water 'pool' sizes using 1HT2 properties; 3.2.6 Integration of techniques to study protein denaturation and glassing; 3.3 Fourier Transform Infra-Red (FT-IR); 3.4 X-ray powder diffraction; 3.5 Small angle neutron & X-ray scattering (SANS and SAXS); 3.6 Confocal microscopy |
3.6.1 Applications of confocal microscopy in food science3.7 Scanning electron microscopy; 3.7.1 Immobilisation in solid substrates; 3.7.2 Cryo-SEM; 3.7.3 Environmental SEM (ESEM); 3.8 Atomic Force Microscopy (AFM); 3.8.1 Applications of atomic force microscopy in food science; 3.9 Summary; References; 4 Interfacial Phenomena in Structured Foods; 4.1 Introduction; 4.2 Visualisation of surface structures; 4.2.1 Brewster angle microscopy; 4.2.2 Interfacial fluorescence microscopy; 4.2.3 Atomic force microscopy; 4.3 Fundamentals of interfacial assembly |
4.3.1 The adsorption process - diffusion vs. convection4.3.2 The adsorbed layer - surface viscosity, surface rheology, surface structure; 4.4 The dynamic interface; 4.4.1 Biochemical effects on interfacial structure and properties; 4.4.2 Competitive adsorption; 4.4.3 Hydrophobin - a unique protein interface; 4.5 Conclusions and future directions; References; 5 Phase and State Transitions and Related Phenomena in Foods; 5.1 Introduction; 5.2 Phase and state transitions; 5.2.1 First-order transitions; 5.2.2 The glass transition; 5.3 Food properties and formulation |
5.3.1 Crystallisation and melting |
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Sommario/riassunto |
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"Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control"-- |
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2. |
Record Nr. |
UNINA9910819292803321 |
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Autore |
Sanz Martos Sandra |
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Titolo |
Comunidades de práctica : cómo compartir conocimiento y experiencias profesionales / / Sandra Sanz Martos |
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Pubbl/distr/stampa |
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Barcelona, Spain : , : Editorial UOC, , [2012] |
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©2012 |
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ISBN |
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Descrizione fisica |
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1 online resource (77 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Paired-association learning |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Nota di bibliografia |
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Sommario/riassunto |
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A lo largo de esta última década, el interés por las comunidades de práctica (CPs) ha ido en aumento casi de manera exponencial. Las organizaciones han visto en las CPs la oportunidad de mejorar procesos y solucionar problemas. Con este libro sabrás qué son exactamente las comunidades de práctica, cuáles son sus características y qué las distingue de otros grupos de trabajo y comunidades virtuales. |
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