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Opis

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.

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Advances in Food Colloids
• Autor: D.J. McClements, E. Dickinson
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 334
• EAN: 9780751402032
• ISBN: 0751402036
• ID: 01391924
• Wydawca: Springer, Berlin
• Waga: 649 g
• Wymiary: 234 × 156 × 26 mm
• Rok wydania: 1996

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