Food Colloids
Published on 1. January 1989
Book
Hardback
416 pages
978-0-85186-826-4 (ISBN)
Description
Food Colloids reviews key technical developments and airs outstanding issues in the colloid science of foodstuffs. It provides latest information on fundamental and applied aspects of aeration, emulsions and solid dispersions pertinent to foods and draws on many relevant, though not traditionally associated, research areas.
Reviews / Votes
"The contributions are excellently presented, discussed and illustrated, the book will benefit researchers and food technologists possessing basic knowledge of the physics and chemistry of surface and colloid interactions, and is highly recommended." * Polymer International, Volume 25, 1991 * "The list of authors is impressive and the standard of the contributions is high ... The book will be of particular interest to academic and industrial researchers and is highly recommended." * International Journal of Food Science and Technology, Vol 32, 1997, Pages 349-354 *More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Target group
College/higher education
Professional and scholarly
Product notice
Unsewn / adhesive bound
Illustrations
Not illustrated
ISBN-13
978-0-85186-826-4 (9780851868264)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
Edible food and foams and sponges, P.J.Lillford and F.J.Judge; the mechanical and flow properties of foams and highly concentrated emulsions, H.M.Princen; the physics of froths and foams, D. Weaire; contribution of drainage, coalescence, and disproportionation to the stability of aerated foodstuffs and the consequence for the bubble size distribution as measured by a newly developed optical glass-fibre technique, A.D.Ronteltap and A.Prins; effect of surfactants and non-aqueous phases on the kinetics of reactions of food preservations, L. Wedzicha and A. Zeb; weak particle networks, T.van Vliet and P.Walstra; mechanism of fracture in meat and meat products, P. Purslow; the role of fat crystals in emulsion stability, I.J.Campbell; non-intrusive determination of droplet size distribution in a concentrated oil-in-water emulsion from sedimentation profiles, A.M.Howe and M.M.Robins; rheological study of interations among wheat flour, milk proteins, and lipids of bechamel sauce, L.P. Martinez Padilla and J. Hardy; casein micelles, polycondensation, and fractals, D.S. Horne, T.G.Parker and D.G.Dalgleish. Part contents.