Why is milk white? Why does cream turn to butter when it is churned? 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 behavior 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 amount of the physical chemistry of colloidal systems for students of food science and technology, chemists, biologists, and bioengineers.
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Eric Dickinson, Reader in Food Colloids, University of Leeds.Review:
`An Introduction to Food Colloids will particularly benefit students, food scientists and technologists as well as other researchers interested in emulsion technology and colloid science ... a much-needed addition to the current literature on food colloids ... I would recommend this book to
all persons interested in the study, application and physical chemistry of food colloids.'
Casimir C. Akoh, The University of Georgia, Trends in Food Science and Technology, January 1992 (Vol.4)
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Descripción Oxford University Press, 1992. Paperback. Estado de conservación: New. Nº de ref. de la librería P110198552238