|
Showing 1 - 25 of
54 matches in All Departments
City, Region and Regionalism was first published in 1947.
First Published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
First Published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
First Published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
First Published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
This title is part of the 'International Library of Sociology'
series and looks at the West European city.
First published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
This book was first published in 1947.
First published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
First published in 1998. Routledge is an imprint of Taylor &
Francis, an informa company.
'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.
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."
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."
'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.
|
What Answer
Anna E Dickinson
|
R905
Discovery Miles 9 050
|
Ships in 10 - 15 working days
|
|
What Answer? (Hardcover)
Anna E Dickinson
|
R1,665
R1,567
Discovery Miles 15 670
Save R98 (6%)
|
Ships in 10 - 15 working days
|
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|