00796nam0-22002891i-450-99000096238040332120111125164838.00-520-01849-4000096238FED01000096238(Aleph)000096238FED0100009623820001205d1972----km-y0itay50------baengErnst MachHis Work, Life, and InfluenceJohn T. BlackmoreBerkeley [etc.]University of California Press1972xx, 414 p.24 cmStoria della fisica509Blackmore,John T.44936ITUNINARICAUNIMARCBK9900009623804033216D-0609152FI1FI1Ernst Mach358201UNINA00552oas 2200169z- 450 9910679693903321(CKB)1000000000730379(EXLCZ)99100000000073037920180702cuuuuuuuu -u- -freBlack Book - First Colony Corporation: A Rebel With A CauseBernstein Global Wealth ManagementBLACK BOOK - FIRST COLONY CORPORATIONJOURNAL9910679693903321Black Book - First Colony Corporation: A Rebel With A Cause2324875UNINA02993nam 2200649Ia 450 991100483680332120200520144314.09781628704655162870465997818475576981847557694(CKB)1000000000791739(EBL)1185525(OCoLC)232639144(SSID)ssj0000353018(PQKBManifestationID)12097563(PQKBTitleCode)TC0000353018(PQKBWorkID)10288298(PQKB)11511530(MiAaPQ)EBC1185525(PPN)198473273(MiAaPQ)EBC7425042(Au-PeEL)EBL7425042(Perlego)787381(EXLCZ)99100000000079173920061018d2007 uy 0engur|n|---|||||txtccrFood colloids self-assembly and material science /edited by Eric Dickinson, Martin E. Leser1st ed.Cambridge Royal Society of Chemistryc20071 online resource (535 p.)Special publication ;no. 302 [308]"Proceedings of the Food Colloids 2006: Self-Assembly and Material Science conference held on 23 - 26 April 2006 in Montreux, Switzerland."--T.p. verso.9780854042715 0854042717 Includes bibliographical references and index.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_516Food 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 foSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 302 [308].ColloidsCongressesFoodCompositionCongressesColloidsFoodComposition664Dickinson Eric282822Leser Martin E301690MiAaPQMiAaPQMiAaPQBOOK9911004836803321Food colloids4387693UNINA