An Introduction to Food Colloids - Rilegato

Dickinson, Eric

Rilegato

ISBN 10: 0198552246 ISBN 13: 9780198552246

Casa editrice: Oxford Univ Pr, 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 clear 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 valuable text provides an interesting and accessible account of the physical chemistry of colloidal systems.

Dettagli dell'edizione

• Editore: Oxford Univ Pr
• Data di pubblicazione: 1992
• Lingua: Inglese
• ISBN 10: 0198552246
• ISBN 13: 9780198552246
• Rilegatura: Copertina rigida
• 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