Some New Aspects Of Colloidal Systems In Foods PDF Download
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| Author | : Jafar Milani |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 100 |
| Release | : 2019-03-20 |
| Genre | : Science |
| ISBN | : 1789857813 |
Download Some New Aspects of Colloidal Systems in Foods Book in PDF, ePub and Kindle
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.
| Author | : Jafar M. Milani |
| Publisher | : |
| Total Pages | : 98 |
| Release | : 2019 |
| Genre | : Nutrition. Foods and food supply |
| ISBN | : 9781789857825 |
Download Some New Aspects of Colloidal Systems in Foods Book in PDF, ePub and Kindle
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.
| Author | : E. Dickinson |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 348 |
| Release | : 1995 |
| Genre | : Technology & Engineering |
| ISBN | : 9780751402032 |
Download Advances In Food Colloids Book in PDF, ePub and Kindle
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 | : Seid Mahdi Jafari |
| Publisher | : Academic Press |
| Total Pages | : 665 |
| Release | : 2018-02-24 |
| Genre | : Technology & Engineering |
| ISBN | : 0128118393 |
Download Nanoemulsions Book in PDF, ePub and Kindle
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods
| Author | : E. Dickinson |
| Publisher | : Elsevier |
| Total Pages | : 428 |
| Release | : 1997-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1845698266 |
Download Food Colloids Book in PDF, ePub and Kindle
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 | : Roque Hidalgo-Alvarez |
| Publisher | : CRC Press |
| Total Pages | : 506 |
| Release | : 2009-11-18 |
| Genre | : Science |
| ISBN | : 142008447X |
Download Structure and Functional Properties of Colloidal Systems Book in PDF, ePub and Kindle
Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis
| Author | : Eric Dickinson |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 498 |
| Release | : 2007-10-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1847552382 |
Download Food Colloids Book in PDF, ePub and Kindle
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 | : Monzer Fanun |
| Publisher | : Elsevier |
| Total Pages | : 715 |
| Release | : 2014-02-08 |
| Genre | : Science |
| ISBN | : 0444632840 |
Download The Role of Colloidal Systems in Environmental Protection Book in PDF, ePub and Kindle
The Role of Colloidal Systems in Environmental Protection describes the importance of colloids in many applications that contribute to environmental protection, including drinking water and wastewater treatment, heavy metal remediation, treatment of radioactive materials, corrosion, and energy conversion. Knowledge of the physical and chemical composition of colloids is important to understand and accurately model the relevant processes. The book familiarizes the reader with the technological features of the application of colloids in environmental protection, and provides chemical engineers, researchers, and scientists in academic and corporate communities with the latest developments in this field. Each chapter covers the whole spectrum of the relevant science, from the fundamentals to applications. Provides the applied technological features of colloids in environmental protection Gives insight into the use of bio-solid colloids as contaminant carriers Covers the natural occurrence of biosurfactants in the environment and their applications Provides information on the use of nanoparticles for environmental applications Chapters written by recognized and respected experts in the field from all over the world
| Author | : Eric Dickinson |
| Publisher | : Elsevier Applied Science |
| Total Pages | : 533 |
| Release | : 1982 |
| Genre | : Aliments - Composition |
| ISBN | : 9780853341536 |
Download Colloids in Food Book in PDF, ePub and Kindle
| Author | : Eric Dickinson |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 428 |
| Release | : 2007-10-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1847550835 |
Download Food Colloids, Biopolymers and Materials Book in PDF, ePub and Kindle
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.
