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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2012.
|
| Edición: | 1st ed. 2012. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-1-4614-3256-2 | ||
| 003 | DE-He213 | ||
| 005 | 20220116000915.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 120305s2012 xxu| s |||| 0|eng d | ||
| 020 | |a 9781461432562 |9 978-1-4614-3256-2 | ||
| 024 | 7 | |a 10.1007/978-1-4614-3256-2 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Herrera, Maria Lidia. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Analytical Techniques for Studying the Physical Properties of Lipid Emulsions |h [electronic resource] / |c by Maria Lidia Herrera. |
| 250 | |a 1st ed. 2012. | ||
| 264 | 1 | |a New York, NY : |b Springer US : |b Imprint: Springer, |c 2012. | |
| 300 | |a VI, 66 p. 8 illus., 5 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 505 | 0 | |a 1. Introduction -- 2. Nano and Micro Food Emulsions -- 2.1. Methods of Formulation -- 2.2. Physical Chemical Properties -- 2.3. Structuring Food Emulsions -- 3. Methods for Stability Studies -- 3.1. Visual Observation -- 3.2. Rheological Methods -- 3.3. Ultrasound Profiling -- 3.4. Electroacoustic spectroscopy: Zeta Potential -- 3.5. Measurement of Surface Concentration -- 3.6. Microscropic Analysis -- 3.7. Nuclear Magnetic Resonance (NMR) Techniques -- 3.8. Optical Methods. . | |
| 520 | |a Analytical Techniques for Studying the Physical Properties of Lipid Emulsions. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Lipids. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Lipidology. |
| 650 | 2 | 4 | |a Chemical Bioengineering. |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781461432579 |
| 776 | 0 | 8 | |i Printed edition: |z 9781461432555 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-1-4614-3256-2 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||