Science/Engineering Food Colloids: Fundamentals of Formulation (0854048502)

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Food Colloids: Fundamentals of Formulation

"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 biopooymer 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.

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	Science/Engineering Fundamentals of Food Process Engineering Fundamentals of Food Process EngineeringPublisher: Springer \| Pages: 582 \| 2006-11-02 \| ISBN 0387290192 \| PDF \| 10 MBWhile continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been ful ...
	Family & Home Food Safety Culture: Creating a Behavior-based Food Safety Management System (Food Microbiology and Food Safety) Food Safety Culture: Creating a Behavior-based Food Safety Management SystemPublisher: Springer \| ISBN: 038772866X \| edition 30 Oct 2008 \| PDF \| 96 pages \| 1,11 mbFood safety awareness is at an all time high, new and emerging threats to the ...
	Science/Engineering Fundamentals of Food Reactiion Technology Fundamentals of Food Reactiion TechnologyRoyal Society of Chemistry, The \| ISBN: 1904007538 \| 2003-10-01 \| PDF \| 336 pages \| 11 Mb Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, ...
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	Automation for Food Engineering: Food Quality Quantization and Process Control (Crc Series in Contemporary Food Science) Author: Yanbo Huang, A. Dale Whittaker, Ronald E. LaceyPublisher: CRC (2001)Binding: Hardcover, 240 pagespricer: $179.95ISBN-10: 0849322308editorialreviewsIn the past ten years electronics and computer technologies have significantly pushed ...
	Food Intolerance and the Food Industry (Woodhead Publishing in Food Science and Technology) by Taraneh Dean Food Intolerance and the Food Industry (Woodhead Publishing in Food Science and Technology) by Taraneh DeanPublisher: CRC Press \| 1 edition (September 5, 2000) \| ISBN: 0849308534 \| Pages: 192 \| PDF \| 1 MBProvides an authoritative guide to t ...

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