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Food Colloids
- Fundamentals of Formulation
Engelsk Hardback
Food Colloids
- Fundamentals of Formulation
Engelsk Hardback

1.124 kr
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Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Product detaljer
Sprog:
Engelsk
Sider:
434
ISBN-13:
9780854048502
Indbinding:
Hardback
Udgave:
ISBN-10:
0854048502
Kategori:
Udg. Dato:
22 feb 2001
Længde:
32mm
Bredde:
241mm
Højde:
164mm
Forlag:
Royal Society of Chemistry
Oplagsdato:
22 feb 2001
Forfatter(e):
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