An Introduction to Food Colloids - Brossura

Dickinson, Eric

Brossura

ISBN 10: 0198552238 ISBN 13: 9780198552239

Casa editrice: Oxford University Press, 1992

Riassunto

Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples. Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adsorption. The book describes how the colloidal state differs from simpler liquid or solid states, and explains the crucial role of rheology in defining and interpreting the behaviour of colloidal systems, a central theme throughout is the way in which the stability, texture, and microstructure of food colloids depend on the state of aggregation of the dispersed particles. Drawing on such varied examples as cheese, mayonnaise, beer, chocolate and ice cream, this text aims to provide an accessible account of the physical chemistry of colloidal systems.

Dettagli dell'edizione

• Editore: Oxford University Press
• Data di pubblicazione: 1992
• Lingua: Inglese
• ISBN 10: 0198552238
• ISBN 13: 9780198552239
• Rilegatura: Copertina flessibile
• Numero di pagine: 215
• Contatto del produttore: non disponibile
• Persona responsabile: Ufficio Anagrafiche Messaggerie; ufficio.anagrafiche@meli.it; ; Via Verdi, 8; Assago Milano; 20090; Italia