 |
|
Books
Available
Publication year: 2010
|
|
| |
| ISBN-13 (i)The ISBN (International Standard Book Number) has been changed from 10 to 13 digits on 1 January 2007: | 978 90 04 17186 2 |
| ISBN-10: | 90 04 17186 X |
| | |
| Cover: | Hardback |
| Number of pages: | xii, 372 pp. |
| Google Book Search: | View this book at Google Book Search |
| | |
| List price: | € 169.00 / US$ 250.00 |
|
Readership
This book is suitable for postgraduates and researchers, who are working in the field of food science and food colloids both in industry and academia.
About the author(s)
Maria G. Semenova, DrSci (2008) in Chemistry, Institute of Biochemical Physics of RAS, is head of the laboratory. She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids (Food Hydrocolloids, 2007, 21, 23-45) Eric Dickinson, Ph.D. (1972) in Physical Chemistry, University of Sheffield, is Professor of Food Colloids at the University of Leeds. He has published extensively on food colloids and biopolymers, including 'An Introduction to Food Colloids' (Oxford University Press, 1992).
| | |
|
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.
|
|
|
|