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Synopsis
Why is milk white? Why does cream turn to butter when it is churned? 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 behavior 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 amount of the physical chemistry of colloidal systems for students of food science and technology, chemists, biologists, and bioengineers.
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About the Author
Eric Dickinson, Reader in Food Colloids, University of Leeds.
Review
`An Introduction to Food Colloids will particularly benefit students, food scientists and technologists as well as other researchers interested in emulsion technology and colloid science ... a much-needed addition to the current literature on food colloids ... I would recommend this book to
all persons interested in the study, application and physical chemistry of food colloids.'
Casimir C. Akoh, The University of Georgia, Trends in Food Science and Technology, January 1992 (Vol.4)
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- PublisherOxford University Press
- Publication date1992
- ISBN 10 0198552238
- ISBN 13 9780198552239
- BindingPaperback
- LanguageEnglish
- Number of pages216
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An Introduction to Food Colloids
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ISBN 10: 0198552238
ISBN 13: 9780198552239
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Stock Image
An Introduction to Food Colloids
Published by
Oxford University Press, 1992
ISBN 10: 0198552238
ISBN 13: 9780198552239
Used
Softcover
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: 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. Seller Inventory # 5836311
Quantity: 1 available
Stock Image
An Introduction to Food Colloids
Published by
Oxford University Press, 1992
ISBN 10: 0198552238
ISBN 13: 9780198552239
Used
Softcover
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: 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. Seller Inventory # 9542698
Quantity: 1 available