Food Colloids : Fundamentals of Formulation

Name: Food Colloids
Brand: Royal Society of Chemistry
SKU: 9780854048502
Price: 16200 KES
Availability: OutOfStock
ISBN: 9780854048502

Book Details

Format Hardback

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 chemistry Food & beverage technology Food and 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.

Get Food Colloids by Eric Dickinson at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Royal Society of Chemistry and it has 434 pages.