Food polymers, gels and colloids:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, [England]
Royal Society of Chemistry
1991
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | "Based on the Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990." Includes bibliographical references at the end of each chapters Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field |
| Beschreibung: | 1 Online-Ressource (587 pages) |
| ISBN: | 9781845698331 1845698339 9781855737877 |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| discipline | Chemie / Pharmazie |
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| id | DE-604.BV042313483 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-11T13:03:18Z |
| institution | BVB |
| isbn | 9781845698331 1845698339 9781855737877 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750474 |
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| physical | 1 Online-Ressource (587 pages) |
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| spelling | Food polymers, gels and colloids edited by Eric Dickinson Cambridge, [England] Royal Society of Chemistry 1991 1 Online-Ressource (587 pages) txt rdacontent c rdamedia cr rdacarrier "Based on the Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990." Includes bibliographical references at the end of each chapters Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field Conference proceedings fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Polymer colloids fast Food Composition Congresses Polymer colloids Congresses Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Polymere (DE-588)4046699-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Gel (DE-588)4019868-6 gnd rswk-swf Biopolymere (DE-588)4006893-6 gnd rswk-swf Kolloid (DE-588)4164695-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittelchemie (DE-588)4034873-8 s Gel (DE-588)4019868-6 s 1\p DE-604 Biopolymere (DE-588)4006893-6 s Lebensmittel (DE-588)4034870-2 s 2\p DE-604 3\p DE-604 Kolloid (DE-588)4164695-2 s 4\p DE-604 Polymere (DE-588)4046699-1 s 5\p DE-604 6\p DE-604 7\p DE-604 Dickinson, Eric Sonstige oth http://www.sciencedirect.com/science/book/9781855737877 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 5\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 6\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 7\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Food polymers, gels and colloids Conference proceedings fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Polymer colloids fast Food Composition Congresses Polymer colloids Congresses Lebensmittelchemie (DE-588)4034873-8 gnd Polymere (DE-588)4046699-1 gnd Lebensmittel (DE-588)4034870-2 gnd Gel (DE-588)4019868-6 gnd Biopolymere (DE-588)4006893-6 gnd Kolloid (DE-588)4164695-2 gnd |
| subject_GND | (DE-588)4034873-8 (DE-588)4046699-1 (DE-588)4034870-2 (DE-588)4019868-6 (DE-588)4006893-6 (DE-588)4164695-2 (DE-588)1071861417 |
| title | Food polymers, gels and colloids |
| title_auth | Food polymers, gels and colloids |
| title_exact_search | Food polymers, gels and colloids |
| title_full | Food polymers, gels and colloids edited by Eric Dickinson |
| title_fullStr | Food polymers, gels and colloids edited by Eric Dickinson |
| title_full_unstemmed | Food polymers, gels and colloids edited by Eric Dickinson |
| title_short | Food polymers, gels and colloids |
| title_sort | food polymers gels and colloids |
| topic | Conference proceedings fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Polymer colloids fast Food Composition Congresses Polymer colloids Congresses Lebensmittelchemie (DE-588)4034873-8 gnd Polymere (DE-588)4046699-1 gnd Lebensmittel (DE-588)4034870-2 gnd Gel (DE-588)4019868-6 gnd Biopolymere (DE-588)4006893-6 gnd Kolloid (DE-588)4164695-2 gnd |
| topic_facet | Conference proceedings TECHNOLOGY & ENGINEERING / Food Science Food / Composition Polymer colloids Food Composition Congresses Polymer colloids Congresses Lebensmittelchemie Polymere Lebensmittel Gel Biopolymere Kolloid Konferenzschrift |
| url | http://www.sciencedirect.com/science/book/9781855737877 |
| work_keys_str_mv | AT dickinsoneric foodpolymersgelsandcolloids |