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Edible Nanostructures
Edible Nanostructures
Knygos.lt klubas Knygos.lt nariams
173,31 €
-30%
Įprastai
247,59 €
  • Išsiųsime per 12–18 d.d.
The book summarises the current developments in the areas of protein aggregation and gelation, starch crystallography, fat crystal network nanostructure and microstructure, and emulsions as they pertain to their functionality in foods. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including simple models used to describe structure and its relationship to functionality, if they exist. Written by a leading scientist, this is the first book on nanost…
  • Leidėjas:
  • Puslapiai: 328
  • ISBN-10: 1849738955
  • ISBN-13: 9781849738958
  • Formatas: 15.8 x 24.6 x 2.3 cm, kieti viršeliai
  • Kalba: Anglų

Edible Nanostructures (el. knyga) (skaityta knyga) | knygos.lt

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The book summarises the current developments in the areas of protein aggregation and gelation, starch crystallography, fat crystal network nanostructure and microstructure, and emulsions as they pertain to their functionality in foods. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including simple models used to describe structure and its relationship to functionality, if they exist. Written by a leading scientist, this is the first book on nanostructures in foods presented for students in chemistry, physics and food science.

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  • Leidėjas:
  • Puslapiai: 328
  • ISBN-10: 1849738955
  • ISBN-13: 9781849738958
  • Formatas: 15.8 x 24.6 x 2.3 cm, kieti viršeliai
  • Kalba: Anglų

The book summarises the current developments in the areas of protein aggregation and gelation, starch crystallography, fat crystal network nanostructure and microstructure, and emulsions as they pertain to their functionality in foods. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including simple models used to describe structure and its relationship to functionality, if they exist. Written by a leading scientist, this is the first book on nanostructures in foods presented for students in chemistry, physics and food science.

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