Edible Nanostructures A Bottom-up Approach
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The first book on nanostructures in foods presented for students in chemistry, physics and food science.
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.
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.
Productspecificaties
Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 23 oktober 2014
- Aantal pagina's
- 328
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Alejandro G Marangoni
- Tweede Auteur
- Vassilis Kontogiorgos
- Co Auteur
- Alejandro Marangoni
- Hoofdredacteur
- Alejandro G Marangoni
- Tweede Redacteur
- David Pink
- Hoofduitgeverij
- Royal society of chemistry
Overige kenmerken
- Extra groot lettertype
- Nee
- Product breedte
- 156 mm
- Product lengte
- 234 mm
- Studieboek
- Nee
- Verpakking breedte
- 156 mm
- Verpakking hoogte
- 23 mm
- Verpakking lengte
- 234 mm
- Verpakkingsgewicht
- 0.63 kg
EAN
- EAN
- 9781849738958
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