Some New Aspects of Colloidal Systems in Foods

Jafar Milani

ISBN 10: 1789857813 / ISBN 13: 9781789857818

Published by Intechopen Mär 2019, 2019

About this Item

Neuware -Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.Books on Demand GmbH, Überseering 33, 22297 Hamburg 98 pp. Englisch.

Seller Inventory # 9781789857818

Bibliographic Details

• Title: Some New Aspects of Colloidal Systems in Foods
• Publisher: Intechopen Mär 2019
• Publication Date: 2019
• Language: English
• ISBN 10: 1789857813
• ISBN 13: 9781789857818
• Binding: Buch
• Condition: Neu
• Dimensions: 266W x 185H x 12D millimeters 266 millimeters width by 185 millimeters height by 12 millimeters depth
• Weight: 435 grams

About this title

Synopsis

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.