An Introduction to Food Colloids - Softcover

Dickinson, Eric

Softcover

ISBN 10: 0198552238 ISBN 13: 9780198552239

Publisher: Oxford University Press, 1992

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.

About this title

About the Author

Eric Dickinson, Reader in Food Colloids, University of Leeds.

Edition details

• Publisher: Oxford University Press
• Publication date: 1992
• Language: English
• ISBN 10: 0198552238
• ISBN 13: 9780198552239
• Binding: Paperback
• Number of pages: 216