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[null,"1.","Record Nr.",null,"UNINA9911004836803321"]
[null,null,"Titolo",null,"Food colloids : self-assembly and material science / / edited by Eric Dickinson, Martin E. Leser"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Royal Society of Chemistry, c2007"]
[null,null,"ISBN",null,"9781628704655"]
[{"$nulls":4},"1628704659"]
[{"$nulls":4},"9781847557698"]
[{"$nulls":4},"1847557694"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (535 p.)"]
[null,null,"Collana",null,"Special publication ; ; no. 302 [308]"]
[null,null,"Disciplina",null,"664"]
[null,null,"Soggetti",null,"Colloids"]
[{"$nulls":4},"Food - Composition"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"Proceedings of the Food Colloids 2006: Self-Assembly and Material Science conference held on 23 - 26 April 2006 in Montreux, Switzerland.\"--T.p. verso."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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"]
[null,null,null,"Sommario/riassunto","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"]
[null,"2.","Record Nr.",null,"UNIORUON00411272"]
[null,null,"Autore",null,"FOULKES, A.P."]
[null,null,"Titolo",null,"Literature and propaganda / A.P. Foulkes"]
[null,null,"Pubbl/distr/stampa",null,"London and New York, : Methuen, 1983"]
[null,null,"ISBN",null,"04-16-71710-1"]
[null,null,"Descrizione fisica",null,"viii, 124 p. ; 21 cm."]
[null,null,"Disciplina",null,"801"]
[null,null,"Soggetti",null,"PROPAGANDA"]
[{"$nulls":4},"Teoria della letteratura"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]