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Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingre
Language: en
Pages: 369
Pages: 369
Type: BOOK - Published: 2010-01-13 - Publisher: CRC Press
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to i
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 535
Pages: 535
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Co
Language: en
Pages: 498
Pages: 498
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels