Edible nanostructures
Direct beschikbaar
Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist.
This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.
- 1 Bekijk alle specificaties
Taal: en
Bindwijze: E-book
Oorspronkelijke releasedatum: 20 oktober 2015
Ebook Formaat: Adobe ePub
Illustraties: Nee
Hoofdauteur: Alejandro G Marangoni
Tweede Auteur: Vassilis Kontogiorgos
Co Auteur: Alejandro Marangoni
Hoofdredacteur: Alejandro G Marangoni
Tweede Redacteur: David Pink
Hoofduitgeverij: Royal society of chemistry
Lees dit ebook op: Desktop (Mac en Windows)
Lees dit ebook op: Kobo e-reader
Lees dit ebook op: Android (smartphone en tablet)
Lees dit ebook op: iOS (smartphone en tablet)
Lees dit ebook op: Windows (smartphone en tablet)
Editie: 1
Studieboek: Nee
Verpakking hoogte: 23 mm
Verpakkingsgewicht: 0.59 kg
EAN: 9781782625575