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Food colloids : proteins, lipids and polysaccharides /
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 o...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing Limited,
2004.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874155390 | ||
| 003 | OCoLC | ||
| 005 | 20231120111540.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140208r20041997enka ob 001 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d OPELS |d OCLCF |d EBLCP |d OCLCQ |d D6H |d OCLCQ |d VLY |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 871225318 | ||
| 020 | |a 9781845698263 |q (electronic bk.) | ||
| 020 | |a 1845698266 |q (electronic bk.) | ||
| 020 | |z 9781855737839 | ||
| 035 | |a (OCoLC)874155390 |z (OCoLC)871225318 | ||
| 050 | 4 | |a QP751 |b .F663 2004eb | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 0 | 0 | |a Food colloids : |b proteins, lipids and polysaccharides / |c edited by E. Dickinson, B. Bergenst�ahl. |
| 264 | 1 | |a Cambridge, England : |b Woodhead Publishing Limited, |c 2004. | |
| 264 | 4 | |c �1997 | |
| 300 | |a 1 online resource (428 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 7, 2014). | |
| 520 | |a 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 | ||
| 505 | 0 | |a Front Cover; Food Colloids: Proteins, Lipids and Polysaccharides; Copyright Page; Preface; Table of Contents; Part 1: Colloidal Properties and Sensory Perception; Chapter 1. Influences of Processing on Structure-Rheology-Texture Relationships for Colloidal Food Systems; 1 General Relationships of Flow Processes and Food Properties; 2 The Dispersing Process; 3 Materials and Methods; 4 Results; 5 Discussion; References; Chapter 2. Effect of Microstructure on Sensory Perception of Particulate Gels; 1 Introduction; 2 Materials and Methods; 3 Results; 4 Discussion; References | |
| 505 | 8 | |a Chapter 3. Microstructure as Related to the Waterholding, Textural and Sensory Properties of Emulsion Sausages1 Introduction; 2 Materials and Methods; 3 Results; 4 Discussion; 5 Conclusions; References; Part 2: Association of Emulsifiers; Chapter 4. Association of Emulsifiers in Aqueous Systems; 1 Introduction; 2 Swelling Properties of Lipids in Water; 3 Application of Lyotropic Mesophases in Foods; 4 Conclusions; References; Chapter 5. On the Stability of Aerated Milk Protein Emulsions in the Presence of Small-Molecule Surfactants; 1 Introduction; 2 Materials and Methods | |
| 505 | 8 | |a 3 Results and Discussion4 Conclusions; 5 Acknowledgement; References; Chapter 6. Interactions between Sodium Caseinate and Dioleoylphosphatidylcholine on Oil-Water Interfaces and in Solution; 1 Introduction; 2 Materials and Methods; 3 Results and Discussion; 4 Conclusions; References; Chapter 7. Effect of Lipophilic Molecules on Food Protein Surface Activity at the Air-Water Interface; 1 Introduction; 2 Method of Lipophilic Compound Addition to the Protein Solution; 3 The Influence of the Lipophilic Compound Structure on 11s Globulin Surface Activity | |
| 505 | 8 | |a 4 Influence of the Globular Protein Structure on Globular Protein Surface-Activity5 Effect of the Hydrocarbon Chain Length of the Lipophilic Compounds on the Protein Surface Activity; References; Chapter 8. Monoglyceride Mixed Films: Structure and Stability; 1 Introduction; 2 Experimental; 3 Miscibility of Mixed Monolayers; 4 Monolayer Elasticity; 5 Monolayer Stability; 6 Conclusions; Acknowledgements; References; Part 3: Aggregation Phenomena; Chhapter 9. Aggregation Processes, Particle Interactions, and Colloidal Structure; 1 Introduction; 2 Particle Interactions | |
| 650 | 0 | |a Lipids. | |
| 650 | 6 | |a Lipides. |0 (CaQQLa)201-0025366 | |
| 650 | 7 | |a lipid. |2 aat |0 (CStmoGRI)aat300013022 | |
| 650 | 7 | |a Lipids |2 fast |0 (OCoLC)fst00999367 | |
| 700 | 1 | |a Dickinson, E. | |
| 700 | 1 | |a Bergenstahl, B. | |
| 776 | 0 | 8 | |i Print version: |t Food colloids : proteins, lipids and polysaccharides. |d Cambridge, England : Woodhead Publishing Limited, 2004, �1997 |h x, 417 pages |z 9781855737839 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737839 |z Texto completo |