Verfügbarkeit: Food colloids

Food colloids: proteins, lipids and polysaccharides

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Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Cambridge, England Woodhead Publishing Limited 2004
Schlagworte:	Lipids Proteine Lipide Polysaccharide Lebensmittel Kolloid Aufsatzsammlung Konferenzschrift
Online-Zugang:	Volltext
Beschreibung:	Includes bibliographical references at the end of each chapters and index The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996
Beschreibung:	1 Online-Ressource (428 pages)
ISBN:	9781845698263 1845698266 9781855737839

Internformat

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Datensatz im Suchindex

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spelling	Food colloids proteins, lipids and polysaccharides edited by E. Dickinson, B. Bergenståhl Cambridge, England Woodhead Publishing Limited 2004 1 Online-Ressource (428 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references at the end of each chapters and index The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996 Lipids fast Lipids Proteine (DE-588)4076388-2 gnd rswk-swf Lipide (DE-588)4035873-2 gnd rswk-swf Polysaccharide (DE-588)4131871-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Kolloid (DE-588)4164695-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content 2\p (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s 3\p DE-604 Polysaccharide (DE-588)4131871-7 s 4\p DE-604 Kolloid (DE-588)4164695-2 s 5\p DE-604 Lipide (DE-588)4035873-2 s 6\p DE-604 Dickinson, E. Sonstige oth Bergenstahl, B. Sonstige oth http://www.sciencedirect.com/science/book/9781855737839 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
spellingShingle	Food colloids proteins, lipids and polysaccharides Lipids fast Lipids Proteine (DE-588)4076388-2 gnd Lipide (DE-588)4035873-2 gnd Polysaccharide (DE-588)4131871-7 gnd Lebensmittel (DE-588)4034870-2 gnd Kolloid (DE-588)4164695-2 gnd
subject_GND	(DE-588)4076388-2 (DE-588)4035873-2 (DE-588)4131871-7 (DE-588)4034870-2 (DE-588)4164695-2 (DE-588)4143413-4 (DE-588)1071861417
title	Food colloids proteins, lipids and polysaccharides
title_auth	Food colloids proteins, lipids and polysaccharides
title_exact_search	Food colloids proteins, lipids and polysaccharides
title_full	Food colloids proteins, lipids and polysaccharides edited by E. Dickinson, B. Bergenståhl
title_fullStr	Food colloids proteins, lipids and polysaccharides edited by E. Dickinson, B. Bergenståhl
title_full_unstemmed	Food colloids proteins, lipids and polysaccharides edited by E. Dickinson, B. Bergenståhl
title_short	Food colloids
title_sort	food colloids proteins lipids and polysaccharides
title_sub	proteins, lipids and polysaccharides
topic	Lipids fast Lipids Proteine (DE-588)4076388-2 gnd Lipide (DE-588)4035873-2 gnd Polysaccharide (DE-588)4131871-7 gnd Lebensmittel (DE-588)4034870-2 gnd Kolloid (DE-588)4164695-2 gnd
topic_facet	Lipids Proteine Lipide Polysaccharide Lebensmittel Kolloid Aufsatzsammlung Konferenzschrift
url	http://www.sciencedirect.com/science/book/9781855737839
work_keys_str_mv	AT dickinsone foodcolloidsproteinslipidsandpolysaccharides AT bergenstahlb foodcolloidsproteinslipidsandpolysaccharides

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