Advances In Food Colloids

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Advances In Food Colloids

Advances In Food Colloids
Author :
Publisher : Springer Science & Business Media
Total Pages : 348
Release :
ISBN-10 : 0751402036
ISBN-13 : 9780751402032
Rating : 4/5 (032 Downloads)

Book Synopsis Advances In Food Colloids by : E. Dickinson

Download or read book Advances In Food Colloids written by E. Dickinson and published by Springer Science & Business Media. This book was released on 1995 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.


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