UID:
almahu_9947358087802882
Format:
1 online resource (535 p.)
Edition:
1st ed.
ISBN:
1-62870-465-9
,
1-84755-769-4
Series Statement:
Special publication ; no. 302 [308]
Content:
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
Note:
"Proceedings of the Food Colloids 2006: Self-Assembly and Material Science conference held on 23 - 26 April 2006 in Montreux, Switzerland."--T.p. verso.
,
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
,
English
Additional Edition:
ISBN 0-85404-271-7
Language:
English
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