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Edible Nanostructures

- A Bottom-up Approach
Engelsk Hardback

Edible Nanostructures

- A Bottom-up Approach
Engelsk Hardback
Tjek vores konkurrenters priser

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.

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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.

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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 327
ISBN-13: 9781849738958
Indbinding: Hardback
Udgave:
ISBN-10: 1849738955
Kategori: Levnedsmiddelteknologi
Udg. Dato: 23 okt 2014
Længde: 22mm
Bredde: 241mm
Højde: 166mm
Forlag: Royal Society of Chemistry
Oplagsdato: 23 okt 2014
Forfatter(e):
Forfatter(e)

Kategori Levnedsmiddelteknologi

ISBN-13 9781849738958

Sprog Engelsk

Indbinding Hardback

Sider 327

Udgave

Længde 22mm

Bredde 241mm

Højde 166mm

Udg. Dato 23 okt 2014

Oplagsdato 23 okt 2014

Forlag Royal Society of Chemistry