Food colloids : self-assembly and material science / / edited by Eric Dickinson, Martin E. Leser

• Pubblicazione: Cambridge, : Royal Society of Chemistry, c2007
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (535 p.)
• Disciplina: 664
• Soggetto topico: Colloids; Food - Composition
• Altri autori: DickinsonEric LeserMartin E
• 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.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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
• 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
• Titolo autorizzato: Food colloids
• ISBN: 9781628704655; 1628704659; 9781847557698; 1847557694
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004836803321
• Lo trovi qui: Univ. Federico II
• Serie: Special publication (Royal Society of Chemistry (Great Britain)) ; ; no. 302 [308].