Related Books
Language: en
Pages: 587
Pages: 587
Type: BOOK - Published: 1991-01-01 - Publisher: Elsevier
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical
Language: en
Pages: 438
Pages: 438
Type: BOOK - Published: 1993-03-01 - Publisher: Elsevier
This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstruc
Language: en
Pages: 348
Pages: 348
Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 605
Pages: 605
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, an
