Overview

This new book describes the role of proteins, lipids and polysaccharides in controlling the structure, stability and texture of food colloidal systems, and forms an integral part of the Royal Society of Chemistry's 'state-of-the-art' series of volumes on this subject. Coverage is very thorough, and the book contains a combination of review articles and descriptions of the latest research findings in the field. Topics covered include sensory perception, association and adsorption of emulsifiers, aggregation phenomena, interactions at interfaces, control of gelation, and the making of emulsions and foams. Emphasis is placed on the functional properties of food proteins and their interactions with other food components during processing operations and in stored products. In addition, theoretical and experimental aspects of the relationship between structure and rheology are covered for both model systems and real food products. Food Colloids provides very broad international coverage of the subject and will prove essential reading for graduates and researchers in all areas of food science, as well as surface and colloid science.
ISBN-13

9780854047765

ISBN-10

085404776X

List Price

$126.00

Edition

1st Edition

Format

Hardcover

Language

English

Pages

427 pages

Publisher

Royal Society of Chemistry

Published On

1997-01-22


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Bonita
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Santa Clarita, CA, USA

Access codes and supplements are not guaranteed with used items. May be an ex-library book.
$115.46

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