Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Book Details
Format
Hardback or Cased Book
ISBN-10
900417186X
ISBN-13
9789004171862
Publisher
Brill
Imprint
VSP International Science Publishers
Country of Manufacture
NL
Country of Publication
GB
Publication Date
Jan 13th, 2010
Print length
372 Pages
Weight
678 grams
Dimensions
23.50 x 15.20 x 2.60 cms
Product Classification:
Polymer chemistryIndustrial chemistry and chemical engineeringChemical engineering
Ksh 52,200.00
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The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the food technologist to use modern colloid science in product formulation.
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.
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