Food Colloids, Biopolymers and Materials
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal…
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Produktdetails
Weitere Autoren: Van Vliet, Ton (Hrsg.)
- ISBN: 978-1-84755-083-5
- EAN: 9781847550835
- Produktnummer: 36240576
- Verlag: Royal Society Of Chemistry
- Sprache: Englisch
- Erscheinungsjahr: 2007
- Seitenangabe: 426 S.
- Plattform: PDF
- Masse: 0 KB
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