Advances In Food Colloids

Author : E. Dickinson
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402032
Total Pages : 348 pages
Book Rating : 4.36/5 ( download)

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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 : D.J. McClements
Publisher : Springer
ISBN 13 : 9781461312239
Total Pages : 0 pages
Book Rating : 4.3X/5 ( download)

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Download or read book Advances in Food Colloids written by D.J. McClements and published by Springer. This book was released on 2012-08-14 with total page 0 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 states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.) and various kinds of interfaces (oil-water, air-water, etc.). Food products such as butter, cheese, ice-cream, margarine, mayonnaise of food colloids. and yoghurt are all examples This book describes some recent experimental and theoretical develop ments in the field of food colloids. By way of background, we start with a brief survey of the current consumer trends which may point the way towards future research opportunities in the field. Chapter 1 also attempts to illustrate the way in which advances in instrumental methods and experimental investigations of well-defined mixed protein-surfactant systems are offering new insights into the structure of protein adsorbed layers and the competitive adsorption of proteins in oil-in-water emulsion systems.

Author : Eric Dickinson
Publisher : Aspen Publishers
ISBN 13 : 9780834213357
Total Pages : 333 pages
Book Rating : 4.54/5 ( download)

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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 : 1847557694
Total Pages : 526 pages
Book Rating : 4.98/5 ( download)

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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 526 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 : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552382
Total Pages : 508 pages
Book Rating : 4.89/5 ( download)

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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 508 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 : E. Dickinson
Publisher : Elsevier
ISBN 13 : 1845698266
Total Pages : 418 pages
Book Rating : 4.63/5 ( download)

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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 418 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 : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550843
Total Pages : 434 pages
Book Rating : 4.42/5 ( download)

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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 434 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 : Jafar Milani
Publisher : BoD – Books on Demand
ISBN 13 : 1789857813
Total Pages : 100 pages
Book Rating : 4.18/5 ( download)

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Download or read book Some New Aspects of Colloidal Systems in Foods written by Jafar Milani and published by BoD – Books on Demand. This book was released on 2019-03-20 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jasim Ahmed
Publisher : Woodhead Publishing
ISBN 13 : 008100432X
Total Pages : 528 pages
Book Rating : 4.26/5 ( download)

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Download or read book Advances in Food Rheology and Its Applications written by Jasim Ahmed and published by Woodhead Publishing. This book was released on 2016-09-13 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Author : Maria Germanovna Semenova
Publisher : CRC Press
ISBN 13 : 1466562056
Total Pages : 369 pages
Book Rating : 4.59/5 ( download)

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Download or read book Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions written by Maria Germanovna Semenova and published by CRC Press. This book was released on 2010-01-13 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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