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567614 McClements, D.J.; Dickinson, E.:
Advances In Food Colloids
   Preis:   € 187,20

Einband: Gb
Auflage: 1. Aufl.
Verlag: Springer-Verlag US
Erscheinungsdatum: 02/1996
Seiten: 333 S.
Abbildungen: References, index

ISBN-10: 0-7514-0203-6   
ISBN-13: 978-0-7514-0203-2

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Beschreibung
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 supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
Inhalt
Trends And Developments. Molecular Basis of Protein Functionality. Protein Polysaccharide Interactions. Computer Simulation. Application of Nuclear Magnetic Resonance to Food Emulsions. Ultrasonic Characterization of Food Colloids. Fat Crystallization in Oil in Water Emulsions. Surfactant Micelles in Food. Water-in-Oil-in-Water Multiple Emulsion. More Advances and Challenges. Index
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