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Food macromolecules and colloids

Publisher: Cambridge Royal Society of Chemistry 1995
Series: Special publication
Edition/Format:   Computer file : EnglishView all editions and formats
Summary:
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and  Read more...
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Genre/Form: Electronic books
Material Type: Internet resource
Document Type: Internet Resource, Computer File
ISBN: 1847550878 9781847550873
OCLC Number: 837771261
Accession No: (GBV)NLM003687015 EBL1185529 (OCoLC)843641274 EBC1185529 (DE-599)GBVNLM003687015
Description: Online-Ressource (380 p)
Contents: BK9780854047000OFC; BK9780854047000-FP001; BK9780854047000-FP005; BK9780854047000-FP007; BK9780854047000-00001; BK9780854047000-00020; BK9780854047000-00023; BK9780854047000-00034; BK9780854047000-00043; BK9780854047000-00050; BK9780854047000-00058; BK9780854047000-00071; BK9780854047000-00077; BK9780854047000-00081; BK9780854047000-00085; BK9780854047000-00090; BK9780854047000-00095; BK9780854047000-00099; BK9780854047000-00103; BK9780854047000-00109; BK9780854047000-00114; BK9780854047000-00123; BK9780854047000-00134; BK9780854047000-00141; BK9780854047000-00146; BK9780854047000-00154. BK9780854047000-00164BK9780854047000-00167; BK9780854047000-00171; BK9780854047000-00178; BK9780854047000-00182; BK9780854047000-00189; BK9780854047000-00194; BK9780854047000-00201; BK9780854047000-00215; BK9780854047000-00223; BK9780854047000-00235; BK9780854047000-00244; BK9780854047000-00248; BK9780854047000-00252; BK9780854047000-00256; BK9780854047000-00261; BK9780854047000-00269; BK9780854047000-00277; BK9780854047000-00285; BK9780854047000-00297; BK9780854047000-00309; BK9780854047000-00312; BK9780854047000-00316; BK9780854047000-00321; BK9780854047000-00328; BK9780854047000-00340. BK9780854047000-00349BK9780854047000-00356; BK9780854047000-00363; BK9780854047000-00376; BK9780854047000-00390; BK9780854047000-00400; BK9780854047000-00410; BK9780854047000-00418; BK9780854047000-00426; BK9780854047000-00431; BK9780854047000-00437; BK9780854047000-00447; BK9780854047000-00456; BK9780854047000-00462; BK9780854047000-00472; BK9780854047000-00480; BK9780854047000-00488; BK9780854047000-00492; BK9780854047000-00495; BK9780854047000-00499; BK9780854047000-00503; BK9780854047000-00507; BK9780854047000-00512; BK9780854047000-00519; BK9780854047000-00534; BK9780854047000-00543. BK9780854047000-00552BK9780854047000-00556; BK9780854047000-00560; BK9780854047000-00566; BK9780854047000-00572; BK9780854047000-00575.
Series Title: Special publication
More information:

Abstract:

This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science

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