Name: Soft Matter in Foods (en Inglés)
SKU: 64476950
Price: 294.05 USD
Availability: InStock
Author: Gillies Graeme,Rousseau Dérick

portada Soft Matter in Foods (en Inglés)

Formato

Libro Físico

Editorial

Royal Society Of Chemistry

Autor

Gillies Graeme,Rousseau Dérick

Idioma

Inglés

Encuadernación

Tapa Dura

ISBN13

9781837672837

Soft Matter in Foods (en Inglés)

Gillies Graeme,Rousseau Dérick (Autor) · Royal Society Of Chemistry · Tapa Dura

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Reseña del libro "Soft Matter in Foods (en Inglés)"

Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food science and soft matter communities, the editors have brought together a wealth of expertise with rich insights for both. Beginning with the fundamentals, this book describes the behaviour of colloids, proteins, lipids, and carbohydrates in the context of soft matter science. Chapters on techniques and the behaviour of soft matter systems open the soft matter toolbox, providing food scientists with new approaches to characterise food. Taking a soft matter approach to a range of real food systems, chapters on applications provide a practical demonstration of the synergy between food science and soft matter.