Food Colloids : Fundamentals of Formulation
Book Details
Format
Hardback or Cased Book
Book Series
Special Publications
ISBN-10
0854048502
ISBN-13
9780854048502
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Feb 22nd, 2001
Print length
434 Pages
Weight
804 grams
Dimensions
16.40 x 24.10 x 3.20 cms
Product Classification:
Colloid chemistryFood & beverage technology
Ksh 16,200.00
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This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
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.
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