An introduction to food colloids:
"Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This clear introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples."...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford u.a.
Oxford Univ. Pr.
1992
|
| Schlagworte: | |
| Zusammenfassung: | "Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This clear 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 valuable text provides an interesting and accessible account of the physical chemistry of colloidal systems."--BOOK JACKET. |
| Beschreibung: | VIII, 207 S. graph. Darst. |
| ISBN: | 0198552246 0198552238 |
Internformat
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| 245 | 1 | 0 | |a An introduction to food colloids |c Eric Dickinson |
| 264 | 1 | |a Oxford u.a. |b Oxford Univ. Pr. |c 1992 | |
| 300 | |a VIII, 207 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 520 | 1 | |a "Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This clear 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 valuable text provides an interesting and accessible account of the physical chemistry of colloidal systems."--BOOK JACKET. | |
| 650 | 7 | |a Engenharia de alimentos |2 larpcal | |
| 650 | 4 | |a Colloids | |
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Datensatz im Suchindex
| DE-BY-862_location | 2801 |
|---|---|
| DE-BY-FWS_call_number | 2801/1991:8325 |
| DE-BY-FWS_katkey | 99747 |
| DE-BY-FWS_media_number | 083100338462 |
| _version_ | 1819742520637128704 |
| adam_text | |
| any_adam_object | |
| author | Dickinson, Eric |
| author_facet | Dickinson, Eric |
| author_role | aut |
| author_sort | Dickinson, Eric |
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| building | Verbundindex |
| bvnumber | BV005486527 |
| callnumber-first | T - Technology |
| callnumber-label | TP453 |
| callnumber-raw | TP453.C65 |
| callnumber-search | TP453.C65 |
| callnumber-sort | TP 3453 C65 |
| callnumber-subject | TP - Chemical Technology |
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| ctrlnum | (OCoLC)24010102 (DE-599)BVBBV005486527 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie |
| format | Book |
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| id | DE-604.BV005486527 |
| illustrated | Illustrated |
| indexdate | 2024-12-29T04:08:24Z |
| institution | BVB |
| isbn | 0198552246 0198552238 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-003435076 |
| oclc_num | 24010102 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-12 DE-355 DE-BY-UBR DE-862 DE-BY-FWS DE-11 |
| owner_facet | DE-M49 DE-BY-TUM DE-12 DE-355 DE-BY-UBR DE-862 DE-BY-FWS DE-11 |
| physical | VIII, 207 S. graph. Darst. |
| publishDate | 1992 |
| publishDateSearch | 1992 |
| publishDateSort | 1992 |
| publisher | Oxford Univ. Pr. |
| record_format | marc |
| spellingShingle | Dickinson, Eric An introduction to food colloids Engenharia de alimentos larpcal Colloids Emulsion (DE-588)4014626-1 gnd Kolloidchemie (DE-588)4134420-0 gnd Lebensmittel (DE-588)4034870-2 gnd Schaum (DE-588)4116372-2 gnd Kolloid (DE-588)4164695-2 gnd |
| subject_GND | (DE-588)4014626-1 (DE-588)4134420-0 (DE-588)4034870-2 (DE-588)4116372-2 (DE-588)4164695-2 |
| title | An introduction to food colloids |
| title_auth | An introduction to food colloids |
| title_exact_search | An introduction to food colloids |
| title_full | An introduction to food colloids Eric Dickinson |
| title_fullStr | An introduction to food colloids Eric Dickinson |
| title_full_unstemmed | An introduction to food colloids Eric Dickinson |
| title_short | An introduction to food colloids |
| title_sort | an introduction to food colloids |
| topic | Engenharia de alimentos larpcal Colloids Emulsion (DE-588)4014626-1 gnd Kolloidchemie (DE-588)4134420-0 gnd Lebensmittel (DE-588)4034870-2 gnd Schaum (DE-588)4116372-2 gnd Kolloid (DE-588)4164695-2 gnd |
| topic_facet | Engenharia de alimentos Colloids Emulsion Kolloidchemie Lebensmittel Schaum Kolloid |
| work_keys_str_mv | AT dickinsoneric anintroductiontofoodcolloids |
THWS Schweinfurt Magazin
| Signatur: |
2801 1991:8325 |
|---|---|
| Exemplar 1 | ausleihbar Verfügbar Bestellen |