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Food Colloids (Electronic book text)
Food Colloids (Electronic book text): E. Dickinson, B. Bergenstahl

Food Colloids (Electronic book text)

E. Dickinson, B. Bergenstahl

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The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on Food Colloids - Proteins, Lipids and Polysaccharides held in Sweden on 24-26th April 1996.

General

Imprint: Woodhead Publishing Ltd
Country of origin: United States
Release date: 1997
Editors: E. Dickinson • B. Bergenstahl
Format: Electronic book text
Pages: 428
ISBN-13: 978-1-306-37962-5
Categories: Books > Medicine > General issues
Books > Science & Mathematics > Chemistry
Books > Professional & Technical > Industrial chemistry & manufacturing technologies
Books > Professional & Technical > Mechanical engineering & materials
Books > Health, Home & Family > Cookery / food & drink etc
Books > Medicine > General issues > Public health & preventive medicine
Books > Science & Mathematics > Chemistry > Physical chemistry
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry
Books > Professional & Technical > Mechanical engineering & materials > Materials science
Books > Health, Home & Family > Cookery / food & drink etc > General cookery
Books > Medicine > General issues > Public health & preventive medicine > Personal & public health
Books > Science & Mathematics > Chemistry > Physical chemistry > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
Books > Professional & Technical > Mechanical engineering & materials > Materials science > General
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving
Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
Books > Food & Drink > General cookery > Preserving
Books > Food & Drink > General cookery > Preserving > General
LSN: 1-306-37962-8
Barcode: 9781306379625

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