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Author : Eric Dickinson
Publisher : Oxford University Press, USA
ISBN 13 : 9780198552246
Total Pages : 207 pages
Book Rating : 4.5/5 (522 download)
Download or read book An Introduction to Food Colloids written by Eric Dickinson and published by Oxford University Press, USA. This book was released on 1992 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : E. Dickinson
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402032
Total Pages : 348 pages
Book Rating : 4.4/5 (2 download)
Download or read book Advances In Food Colloids written by E. Dickinson and published by Springer Science & Business Media. This book was released on 1995 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552382
Total Pages : 498 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847557694
Total Pages : 535 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
Author : John N. Coupland
Publisher : Springer
ISBN 13 : 1493907611
Total Pages : 192 pages
Book Rating : 4.4/5 (939 download)
Download or read book An Introduction to the Physical Chemistry of Food written by John N. Coupland and published by Springer. This book was released on 2014-06-30 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550835
Total Pages : 428 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Colloids, Biopolymers and Materials written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.
Author : E. Dickinson
Publisher : Elsevier
ISBN 13 : 1845698274
Total Pages : 438 pages
Book Rating : 4.8/5 (456 download)
Download or read book Food Colloids and Polymers written by E. Dickinson and published by Elsevier. This book was released on 1993-03-01 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.
Author : Eric Dickinson
Publisher : Aspen Publishers
ISBN 13 : 9780834213357
Total Pages : 333 pages
Book Rating : 4.2/5 (133 download)
Download or read book Advances in Food Colloids written by Eric Dickinson and published by Aspen Publishers. This book was released on 1996-01-01 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550843
Total Pages : 436 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Author : E. Dickinson
Publisher : Elsevier
ISBN 13 : 1845698266
Total Pages : 428 pages
Book Rating : 4.8/5 (456 download)
Download or read book Food Colloids written by E. Dickinson and published by Elsevier. This book was released on 1997-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Author : John C Berg
Publisher : World Scientific
ISBN 13 : 9811285748
Total Pages : 885 pages
Book Rating : 4.8/5 (112 download)
Download or read book Introduction To Interfaces And Colloids, An: The Bridge To Nanoscience (Second Edition) written by John C Berg and published by World Scientific. This book was released on 2024-03-19 with total page 885 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook seeks to bring readers with no prior knowledge or experience in interfacial phenomena, colloid science or nanoscience to the point where they can comfortably enter the current scientific and technical literature in the area.Designed as a pedagogical tool, this textbook recognizes the cross-disciplinary nature of the subject. To facilitate learning, the topics are developed from the beginning with ample cross-referencing. The understanding of concepts is enhanced by clear descriptions of experiments and provisions of figures and illustrations.
Author : P. M. Gaman
Publisher : Elsevier
ISBN 13 : 1483136337
Total Pages : 259 pages
Book Rating : 4.4/5 (831 download)
Download or read book The Science of Food written by P. M. Gaman and published by Elsevier. This book was released on 2013-10-22 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
Author : Henk N.W. Lekkerkerker
Publisher : Springer Science & Business Media
ISBN 13 : 9400712227
Total Pages : 245 pages
Book Rating : 4.4/5 (7 download)
Download or read book Colloids and the Depletion Interaction written by Henk N.W. Lekkerkerker and published by Springer Science & Business Media. This book was released on 2011-05-12 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colloids are submicron particles that are ubiquitous in nature (milk, clay, blood) and industrial products (paints, drilling fluids, food). In recent decades it has become clear that adding depletants such as polymers or small colloids to colloidal dispersions allows one to tune the interactions between the colloids and in this way control the stability, structure and rheological properties of colloidal dispersions. This book offers a concise introduction to the fundamentals of depletion effects and their influence on the phase behavior of colloidal dispersions. Throughout the book, conceptual explanations are accompanied by experimental and computer simulation results. From the review by Kurt Binder: "They have succeeded in writing a monograph that is a very well balanced compromise between a very pedagogic introduction, suitable for students and other newcomers, and reviews of the advanced research trends in the field. Thus each chapter contains many and up to date references, but in the initial sections of the chapters, there are suggested exercises which will help the interested reader to recapitulate the main points of the treatment and to deepen his understanding of the subject. Only elementary knowledge of statistical thermodynamics is needed as a background for understanding the derivations presented in this book; thus this text is suitable also for advanced teaching purposes, useful of courses which deal with the physics for soft condensed matter. There does not yet exist any other book with a similar scope..... The readability of this book is furthermore enhanced by a list of symbols, and index of keywords, and last not least by a large number of figures, including many pedagogic sketches which were specifically prepared for this book. Thus, this book promises to be very useful for students and related applied sciences alike." Eur. Phys. J. E (2015) 38: 73
Author : Eric Dickinson
Publisher : Elsevier Applied Science
ISBN 13 : 9780853341536
Total Pages : 533 pages
Book Rating : 4.3/5 (415 download)
Download or read book Colloids in Food written by Eric Dickinson and published by Elsevier Applied Science. This book was released on 1982 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tanja Wuestenberg
Publisher : John Wiley & Sons
ISBN 13 : 352733758X
Total Pages : 546 pages
Book Rating : 4.5/5 (273 download)
Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.
Author : Günter Auernhammer
Publisher : Springer Science & Business Media
ISBN 13 : 3540680187
Total Pages : 166 pages
Book Rating : 4.5/5 (46 download)
Download or read book Surface and Interfacial Forces - From Fundamentals to Applications written by Günter Auernhammer and published by Springer Science & Business Media. This book was released on 2008-09-29 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: © Springer-Verlag 2008 rd 43 Biennial Meeting of the German Colloid Society rd This volume containsselected paperspresented at the 43 Biennial Meeting of the German Colloid Society held at the Schloß Waldthausen near Mainz, October 8–10, 2007. The meeting’s emphasis was given to “Surface and Interfacial Forces – From Fundamentals to Applications” but also provided a general overview on current aspects of colloid and polymer science in fundamental research and applications. The contributions in this volume are representative of the richness of research topics in colloid and polymer science. They cover a broad eld including the application of scanning probe techniques to colloid and interface science, surface induced ordering, novel developments in amphiphilic systems as well as the synthesis and applications of nano-colloids. The meeting brought together people from different elds of colloid, polymer, and materials science and provided the platform for dialogue between scientists from universities, industry, and research institutions.
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 085404700X
Total Pages : 624 pages
Book Rating : 4.8/5 (54 download)
Download or read book Food Macromolecules and Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 1995 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume.
