Food Colloids and Polymers: Stability and Mechanical Properties. Questo articolo non è disponibile.
Lingua: inglese
Editore: Royal Society Of Chemistry, 1993
- Rilegato
- Usato
Venditore Heritage
Da: Anybook.com, Lincoln, Regno UnitoAnybook.com
Venditore con 5 stelle
Venditore AbeBooks dal 22 dicembre 1999
Non disponibile
Rilegato
Condizione: Usato - Mediocre
EUR 3,00
Descrizione dell’articolo da parte del venditore
This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pen markings In poor condition, suitable as a reading copy. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,850grams, ISBN:9780851863252.
Codice articolo 9438832
- Titolo
- Food Colloids and Polymers: Stability and Mechanical Properties
- Autore
- Dickinson, E and Walstra, P (eds)
- Editore
- Royal Society Of Chemistry
- Anno di pubblicazione
- 1993
- Condizione
- Poor
- Rilegatura
- Rilegato
- Lingua
- inglese
- ISBN 10
- 0851863256
- ISBN 13
- 9780851863252
- Peso dell'articolo
- 850 grammi
- Cataloghi dei venditori
- Food Science
Food Colloids and Polymers: Stability and Mechanical Properties describes new ideas and techniques for the study of structure and dynamics of direct relevance to food. The book pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets, and gas bubbles and describes factors affecting the composition, structure, and dynamic properties of fluid interfaces, especially the role of adsorbed polymers (proteins) and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives fresh insight into the processing of food colloids. Food Colloids and Polymers: Stability and Mechanical Properties is unique in covering these two distinct aspects of the subject in a single volume. It gives an up-to-date account of the latest concepts and experimentation relevant to the physical description of liquid and solid foodstuffs. This publication is essential reading for all active researchers and technologists working in the field.
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Sinossi
Book by DICKINSON WALSTRA
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