Some New Aspects of Colloidal Systems in Foods

Language: English

Published by Intechopen Mär 2019, 2019

1789857813 / 9781789857818

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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000

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Hardcover

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This item is printed on demand - Print on Demand Titel. Neuware -Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.Books on Demand GmbH, Überseering 33, 22297 Hamburg 98 pp. Englisch.

Seller Inventory # 9781789857818

Title
Some New Aspects of Colloidal Systems in Foods
Author
Jafar Milani
Publisher
Intechopen Mär 2019
Publication year
2019
Condition
Neu
Binding
Buch
Language
English
ISBN 10
1789857813
ISBN 13
9781789857818
Item weight
435 grams
Dimensions
266x185x12 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

5-star seller

AbeBooks seller since January 23, 2017

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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur

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Germany