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Sinopsis
Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This 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 text aims to provide an accessible account of the physical chemistry of colloidal systems.
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Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This 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 text aims to provide an accessible account of the physical chemistry of colloidal systems.
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An Introduction to Food Colloids
Publicado por
Oxford University Press, 1992
ISBN 10: 0198552246
ISBN 13: 9780198552246
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Librería: Phatpocket Limited, Waltham Abbey, HERTS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Acceptable. Used - Acceptable. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library with wear and barcode page may have been removed. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Nº de ref. del artículo: Z1-E-002-02715
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