Van vliet ton (39 resultados)

paperback. Condición: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Special issue: Food oral processing - physics, physiology, and psychology, University of Leeds, U. K. Softcover with lightly bumped foot of spine. Minor creasing to lower leading corners of covers and pages. Binding is sound, and text remains clear throughout. T. Used.…

paperback. Condición: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with a few very slight bumps and superficial scores. Pages are clean, binding is sound, and text remains clear throughout. T. Used.…

paperback. Condición: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with a few very slight bumps. Pages are clean, binding is sound, and text remains clear throughout. T. Used.

paperback. Condición: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with lightly bumped head of spine and upper edge and a few superficial scores on rear cover. Pages are clean, binding is sound, and text remains clear throughout. T. Used.…

paperback. Condición: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with very lightly worn foot of spine and bumped head of spine. Minor spotting to rear cover. Pages are clean, binding is sound, and text remains clear throughout. T. Used.…

paperback. Condición: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover. Minor bump through lower leading corners of rear cover and second half of pages. Pages are clean and tight throughout. T. Used. …

Condición: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

176 p. Paperback (In goede staat, excl. het bijbehorende hulpboek.).

hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Hard Cover. Condición: Good. No Jacket. Usual ex-library features. The interior is clean and tight. Binding is good. Cover shows light wear. 416 pages. Ex-Library.

Condición: As New. Unread book in perfect condition.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardback. Condición: New. 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 ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.…

Condición: New.

Condición: New.

Hardcover. Condición: new. Hardcover. Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. Divided into three parts, the first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. The second part introduces measuring methods and the equipment used for studying mechanical properties of food products; highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales. Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. Divided into three parts, the first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. The second part introduces measuring methods and the equipment used for studying mechanical properties of food products; highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: As New. Unread book in perfect condition.

Condición: New.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Condición: New. pp. 363.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 363.

Condición: New. Num Pages: 363 pages, 162 black & white illustrations, 21 black & white tables. BIC Classification: TDCT. Category: (UP) Postgraduate, Research & Scholarly. Dimension: 236 x 162 x 25. Weight in Grams: 688. . 2013. 1st Edition. hardcover. . . . .

Hardback. Condición: New. 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 ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.…

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Condición: New. This book is the latest addition to the highly regarded food colloid series and is of relevance to those working and researching in food science and surface and colloid science.InhaltsverzeichnisAggregation and Gelation Emulsions, F.

Hardcover. Condición: Brand New. 288 pages. 9.49x6.14x0.98 inches. In Stock.