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Food polymers, gels and colloids /
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particl...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge [England] :
Royal Society of Chemistry,
1991.
|
| Colección: | Special Publication ;
Number 82 |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Food polymers, gels and colloids / |c edited by Eric Dickinson. |
| 264 | 1 | |a Cambridge [England] : |b Royal Society of Chemistry, |c 1991. | |
| 264 | 4 | |c ©1991 | |
| 300 | |a 1 online resource (587 pages) : |b illustrations, graphs | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 0 | |a Special Publication ; |v Number 82 | |
| 500 | |a "Based on the Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990." | ||
| 504 | |a Includes bibliographical references at the end of each chapters. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 07, 2014). | |
| 520 | |a Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field. | ||
| 505 | 0 | |a Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Composition |v Congresses. | |
| 650 | 0 | |a Polymer colloids |v Congresses. | |
| 650 | 6 | |a Colloïdes polymères |v Congrès. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 650 | 7 | |a Polymer colloids |2 fast | |
| 655 | 2 | |a Congress | |
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| 655 | 7 | |a Conference papers and proceedings |2 fast | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congrès. |2 rvmgf | |
| 700 | 1 | |a Dickinson, Eric. | |
| 776 | 0 | 8 | |i Print version: |t Food polymers, gels and colloids. |d Cambridge, [England] : Royal Society of Chemistry, ©1991 |h xi, 575 pages |k Special Publication ; Number 82 |z 9781855737877 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFPGCPIS1/toc |z Texto completo |
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