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. This text describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: descriptions of new experimental techniques; food colloids research findings; and 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...
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combination...
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.)...
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various st...
'There is no higher or lower knowledge, but only one, flowing out of experimen- tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost...
'There is no higher or lower knowledge, but only one, flowing out of experimen- tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in...
The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the food technologist to use modern colloid science in product formulation.
The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the ...
