Advances In Food Colloids

Released on by E. Dickinson
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  • Advances In Food Colloids Book Detail

  • Author : E. Dickinson
  • Release Date : 1995
  • Publisher : Springer Science & Business Media
  • Genre : Technology & Engineering
  • Pages : 348
  • ISBN 13 : 9780751402032
  • File Size : 25,25 MB
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Advances In Food Colloids by E. Dickinson PDF Summary

Book Description: 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.

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Advances In Food Colloids

Advances In Food Colloids

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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

Advances in Food Colloids

Advances in Food Colloids

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The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of su

Food Colloids

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Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Co

Food Colloids

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Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels