Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This 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 text aims to provide an accessible account of the physical chemistry of colloidal systems.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
EUR 14,95 expédition depuis Royaume-Uni vers Etats-Unis
Destinations, frais et délaisEUR 51,99 expédition depuis Royaume-Uni vers Etats-Unis
Destinations, frais et délaisVendeur : Anybook.com, Lincoln, Royaume-Uni
Etat : Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Book contains pen & pencil markings. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780198552239. N° de réf. du vendeur 9931198
Quantité disponible : 1 disponible(s)
Vendeur : New Book Sale, London, Royaume-Uni
Paperback. Etat : New. Usually Dispatched within 1-2 Business Days , Buy with confidence , excellent customer service. N° de réf. du vendeur 0198552238--11
Quantité disponible : Plus de 20 disponibles
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780198552239. N° de réf. du vendeur 5836311
Quantité disponible : 1 disponible(s)
Vendeur : AwesomeBooks, Wallingford, Royaume-Uni
Paperback. Etat : Very Good. An Introduction to Food Colloids This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 7719-9780198552239
Quantité disponible : 1 disponible(s)
Vendeur : Bahamut Media, Reading, Royaume-Uni
Paperback. Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 6545-9780198552239
Quantité disponible : 1 disponible(s)
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Etat : Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780198552239. N° de réf. du vendeur 9542698
Quantité disponible : 1 disponible(s)