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Книга Edible Nanostructures Alejandro G. Marangoni

Edible Nanostructures

Автор: Alejandro G. Marangoni, David Pink
Език: Английски език
Корици: С твърди корици
Издател: Royal Society of Chemistry
Наличност: Външен склад в ограничено количество
Изпращаме след 9-15 дни
115.74 € 226.37 лв
Food Scientists have been teaching the subject in the same way for the past fifty years. This book t...

Информация за книгата

Автор
Alejandro G. Marangoni, David Pink
Език
Английски език
Корици
Книга - С твърди корици
Издадена
2014
страници
328
EAN
9781849738958
ISBN
1849738955
Enbook ID
05135428
Издател
Royal Society of Chemistry
Теглоt
642
Размери
241 x 166 x 22

Пълно описание

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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