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Edible Nanostructures - A Bottom-up Approach (Hardcover)
Loot Price: R2,900
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Edible Nanostructures - A Bottom-up Approach (Hardcover)
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Food Scientists have been teaching the subject in the same way for
the past fifty years. This book therefore aims to modernise the
coverage of the subject, bringing it in line with the recent and
extensive developments in Materials Science; in particular, the
field of supramolecular chemistry of food components has been
generally overlooked in textbooks. Edible Nanostructures will
summarise developments in the areas of protein aggregation and
gelation, starch crystallography, emulsions, and fat crystal
network nanostructure and microstructure, addressing their
functionalities in food. Each chapter offers both the qualitative
view and a basic quantitative treatment of the area, including
basic models used to describe structure and its relationship to
functionality, if they exist. This is the first book on
nanostructures in foods, and is suitable as a textbook for
undergraduate students in Chemistry, Physics and Food Science.
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