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Record Nr. |
UNINA9911004836803321 |
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Titolo |
Food colloids : self-assembly and material science / / edited by Eric Dickinson, Martin E. Leser |
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Pubbl/distr/stampa |
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Cambridge, : Royal Society of Chemistry, c2007 |
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ISBN |
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9781628704655 |
1628704659 |
9781847557698 |
1847557694 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (535 p.) |
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Collana |
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Special publication ; ; no. 302 [308] |
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Altri autori (Persone) |
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DickinsonEric |
LeserMartin E |
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Disciplina |
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Soggetti |
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Colloids |
Food - Composition |
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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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"Proceedings of the Food Colloids 2006: Self-Assembly and Material Science conference held on 23 - 26 April 2006 in Montreux, Switzerland."--T.p. verso. |
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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 Colloids-Self Asembly & Materia_publicity; i_iv; v_vi; vii_xviii; 001_016; 017_034; 035_056r; 057_068; 069_086r; 087_102; 103_116; 117_126r; 127_154; 155_166; 167_176; 177_194; 195_208; 209_226; 227_244r; 245_256; 257_268; 269_288; 289_302r; 303_318; 319_326; 327_342; 343_356; 357_368; 369_382; 383_398; 399_412; 413_422; 423_432; 433_448; 449_462; 463_472; 473_484; 485_502; 503_516 |
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Sommario/riassunto |
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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 fo |
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