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The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNINA-9910145693503321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNISA-996208269203316 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNINA-9910830093203321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemical physics of food / / edited by Peter Belton
| The chemical physics of food / / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina | 664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNINA-9910877128603321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chimica degli alimenti : conservazione e trasformazione / Patrizia Cappelli, Vanna Vannucchi
| Chimica degli alimenti : conservazione e trasformazione / Patrizia Cappelli, Vanna Vannucchi |
| Autore | Cappelli, Patrizia |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Bologna : Zanichelli, 2005 |
| Descrizione fisica | x, 694 p. : ill. ; 27 cm |
| Disciplina | 664.0015 |
| Altri autori (Persone) | Vannucchi, Vannaauthor |
| Soggetto topico |
Food - Analysis
Food - Composition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991003548419707536 |
Cappelli, Patrizia
|
||
| Bologna : Zanichelli, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Chimica degli alimenti : conservazione e trasformazione / Patrizia Cappelli, Vanna Vannucchi
| Chimica degli alimenti : conservazione e trasformazione / Patrizia Cappelli, Vanna Vannucchi |
| Autore | Cappelli, Patrizia |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Bologna : Zanichelli, 2000 |
| Descrizione fisica | x, 667 p. : ill. ; 27 cm |
| Disciplina | 664.0015 |
| Altri autori (Persone) | Vannucchi, Vannaauthor |
| Soggetto topico |
Food - Analytical chemistry
Food - Composition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991002400849707536 |
|
Cappelli, Patrizia
|
||
| Bologna : Zanichelli, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Chimica degli alimenti : conservazione e trasformazione / Patrizia Cappelli, Vanna Vannucchi
| Chimica degli alimenti : conservazione e trasformazione / Patrizia Cappelli, Vanna Vannucchi |
| Autore | Cappelli, Patrizia |
| Edizione | [2. ed.] |
| Pubbl/distr/stampa | Bologna : Zanichelli, 1998 |
| Descrizione fisica | X, 654 p. : ill. ; 27 cm |
| Disciplina | 664.0015 |
| Altri autori (Persone) | Vannucchi, Vannaauthor |
| Soggetto topico | Chimica bromatologica - Testi scolastici |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991000412409707536 |
|
Cappelli, Patrizia
|
||
| Bologna : Zanichelli, 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Food physics : physical properties, measurement and applications : with 131 figures and 208 tables / Ludger O. Figura, Arthur A. Teixeira
| Food physics : physical properties, measurement and applications : with 131 figures and 208 tables / Ludger O. Figura, Arthur A. Teixeira |
| Autore | Figura, Ludger O. |
| Pubbl/distr/stampa | Berlin ; Heidelberg : Springer, 2007 |
| Descrizione fisica | XV, 550 p. : ill. ; 24 cm. |
| Disciplina | 664.0015 |
| Altri autori (Persone) | Teixeira, Arthur A. |
| Soggetto topico | Alimenti - Analisi fisico-chimica |
| ISBN | 978-3-540-34191-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000034370 |
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Figura, Ludger O.
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| Berlin ; Heidelberg : Springer, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal
| Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal |
| Autore | Lister, Ted |
| Pubbl/distr/stampa | London, UK : Royal Society of Chemistry, c2005 |
| Descrizione fisica | xvii, 125 p. : ill., (some col.) ; 30 cm + 1 CD-ROM (4 3/4 in.) |
| Disciplina | 664.0015 |
| Altri autori (Persone) | Blumenthal, Hestonauthor |
| Soggetto topico |
Food - Chemistry
Cooking - Chemical reactions |
| ISBN | 9780854043897 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991002443329707536 |
|
Lister, Ted
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| London, UK : Royal Society of Chemistry, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Methodes rapides en microbiologie alimentaire / C. M. Bourgeois
| Methodes rapides en microbiologie alimentaire / C. M. Bourgeois |
| Autore | Bourgeois, Claude Marcel |
| Pubbl/distr/stampa | \S.l., : s.n.!, 1977 |
| Descrizione fisica | \3!, 141 c. : ill ; 21 cm |
| Disciplina | 664.0015 |
| Collana | Syntheses bibliographiques |
| Soggetto non controllato | Alimenti - Microbiologia |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910875301003321 |
|
Bourgeois, Claude Marcel
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| \S.l., : s.n.!, 1977 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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