Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions (Hardcover)

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.

General

Imprint:	VSP International Science Publishers
Country of origin:	Netherlands
Release date:	2010
First published:	2010
Authors:	Maria Germanovna Semenova • Eric Dickinson
Dimensions:	235 x 152 x 26mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	372
ISBN-13:	978-90-04-17186-2
Categories:	Books > Science & Mathematics > Chemistry > Organic chemistry > Polymer chemistry
LSN:	90-04-17186-X
Barcode:	9789004171862

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