Artículos relacionados a Food Emulsions And Foams: Interfaces (Special Publications)
Sinopsis
Book by DICKINSON E PATINO J
"Sinopsis" puede pertenecer a otra edición de este libro.
Críticas
"... should be of interest to a broad community of scientists ..." * Journal of the Science of Food and Agriculture, Vol 79, Iss 10, pp 1317-1318 * "... a useful tool for food processors and other researchers working with the physico-chemical properties of emulsions and foams." * The Alchemist Web Site, March 1999 * "... extremely well presented and structured, providing a very useful source of information ... highly recommended ..." * Carbohydrate Polymers, 42, 2000, p 427-428 * " ... produced with great care ... Recommended without hesitation ..." * Food Australia, 52 (6), June 2000, p 252 * "... a useful addition to the colloid science canon ..." * Nahrung, 44, 2000, Nr 1, p 67 *
Reseña del editor
Food Emulsions and Foams: Interfaces, Interactions and Stability is the latest addition to a continuing series of volumes on food colloids published by The Royal Society of Chemistry. The book highlights current progress in the understanding of food dispersions and describes the physical chemistry underlying the stabilization of foams and emulsions. Key topics covered include colloid stabilization by polymers, mechanisms of destabilization, theory and simulation of aggregation and gelation, rheology of food colloids, surface rheology of adsorbed protein layers, protein-surfactant and protein-polysaccharide interactions, preparation of emulsions and foams and processing effects on protein functionality. Much of the emphasis is placed on relating behaviour of model systems, to properties of adsorbed layers at oil-water and air-water interfaces. Review articles and the latest experimental and theoretical developments are also included in the text. Any individual active in the areas of food science or surface and colloid chemistry research, whether in academia or industry, will doubtless find this a very useful information source.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialRoyal Society of Chemistry
- Año de publicación1999
- ISBN 10 0854047530
- ISBN 13 9780854047536
- EncuadernaciónTapa dura
- Número de páginas290
- EditorDickinson Eric, Rodriquez-Patino J M
EUR 30,85
Gastos de envío:
EUR 14,21
De Reino Unido a Estados Unidos de America
Los mejores resultados en AbeBooks
Imagen de archivo
Food Emulsions and Foams: Interfaces, Interactions and Stability
Publicado por
Royal Society Of Chemistry, 1999
ISBN 10: 0854047530
ISBN 13: 9780854047536
Antiguo o usado
Tapa dura
Librería: Anybook.com, Lincoln, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil & highlighter markings. In poor condition, suitable as a reading copy. No dust jacket. Nº de ref. del artículo: 9931196
Gastos de envío:
EUR 14,21
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío
Cantidad disponible: 1 disponibles
Imagen del vendedor
Food Emulsions and Foams: Interfaces, Interactions and Stability (Special Publications)
Publicado por
Royal Society of Chemistry, 1999
ISBN 10: 0854047530
ISBN 13: 9780854047536
Antiguo o usado
Tapa dura
Librería: Salish Sea Books, Bellingham, WA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Good. 0854047530 Good; Hardcover with Jacket; Moderate wear to covers; Name on front endpaper; Pages clean & unmarked; Good binding with straight spine; Black and orange covers with title in white lettering; 1999, Royal Society of Chemistry; 290 pages; "Food Emulsions and Foams (Special Publications)," by Dickinson & Patino. Nº de ref. del artículo: SKU-Q4504311244
Cantidad disponible: 1 disponibles
Imagen de archivo
FOOD EMULSIONS AND FOAMS (Special Publications)
Publicado por
Royal Society of Chemistry, 1999
ISBN 10: 0854047530
ISBN 13: 9780854047536
Antiguo o usado
Tapa dura
Librería: Mispah books, Redhill, SURRE, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Hardcover. Condición: Like New. Like New. book. Nº de ref. del artículo: ERICA81508540475303
Gastos de envío:
EUR 29,91
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío
Cantidad disponible: 1 disponibles
Imagen de archivo
Food Emulsions and Foams: Interfaces, Interactions and Stability (Special Publications)
Publicado por
Royal Society of Chemistry, 1999
ISBN 10: 0854047530
ISBN 13: 9780854047536
Antiguo o usado
Tapa dura
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 1.63. Nº de ref. del artículo: 0854047530-2-4
Cantidad disponible: 1 disponibles