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Synopsis
Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples. Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adsorption. The book describes how the colloidal state differs from simpler liquid or solid states, and explains the crucial role of rheology in defining and interpreting the behaviour of colloidal systems, a central theme throughout is the way in which the stability, texture, and microstructure of food colloids depend on the state of aggregation of the dispersed particles. Drawing on such varied examples as cheese, mayonnaise, beer, chocolate and ice cream, this text aims to provide an accessible account of the physical chemistry of colloidal systems.
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An Introduction to Food Colloids
Published by
Oxford University Press, 1992
ISBN 10: 0198552238
ISBN 13: 9780198552239
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Softcover
Seller: Anybook.com, Lincoln, United Kingdom
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An Introduction To Food Colloids
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An Introduction to Food Colloids
Published by
Oxford University Press, 1992
ISBN 10: 0198552238
ISBN 13: 9780198552239
Used
Softcover
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780198552239. Seller Inventory # 5836311
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An Introduction to Food Colloids
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An Introduction to Food Colloids
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Paperback. Condition: Very Good. An Introduction to Food Colloids This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9780198552239
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Stock Image
An Introduction to Food Colloids
Published by
Oxford University Press, 1992
ISBN 10: 0198552238
ISBN 13: 9780198552239
Used
Softcover
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780198552239. Seller Inventory # 9542698
Quantity: 1 available