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New Physico-Chemical Techniques for the Characterization of Complex Food Systems (Hardcover, 1995 ed.)
Loot Price: R4,297
Discovery Miles 42 970
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New Physico-Chemical Techniques for the Characterization of Complex Food Systems (Hardcover, 1995 ed.)
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Total price: R4,317
Discovery Miles: 43 170
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'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 and accessibility, one com mon problem is a
lack of knowledge by the non-expert about the capabilities and
limitations of every new advance in instrumentation. No individual
worker in the field of food science can become expert in more than
a very small number of experimental techniques. On the other hand,
most of us wish to know enough about the major emerging
experimental technologies to enable us to make a realistic
assessment of what they may have to contribute towards any new
problems that we may meet. This book collects together in a single
volume an up-to-date set of introductory articles describing a
range of new physico-chemical tech niques which can be used to
probe food structure at the molecular, colloidal and microscopic
levels. Each individual chapter is written by an acknowledged
expert in his field.
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