Edible nanostructures : a bottom-up approach /
"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...
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| Jezik: | eng |
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Cambridge, UK : Royal Society of Chemistry,
2015
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| _version_ | 1826460592776413184 |
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| author | Marangoni, Alejandro G., 1965- editor Pink, David, editor Royal Society of Chemistry (Great Britain) |
| author_facet | Marangoni, Alejandro G., 1965- editor Pink, David, editor Royal Society of Chemistry (Great Britain) |
| author_sort | Marangoni, Alejandro G., 1965- editor |
| collection | OCEAN |
| description | "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."--publisher's description |
| first_indexed | 2024-03-05T14:23:31Z |
| format | |
| id | KOHA-OAI-TEST:517622 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T14:23:31Z |
| publishDate | 2015 |
| publisher | Cambridge, UK : Royal Society of Chemistry, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5176222020-12-19T17:19:14ZEdible nanostructures : a bottom-up approach / Marangoni, Alejandro G., 1965- editor Pink, David, editor Royal Society of Chemistry (Great Britain) Cambridge, UK : Royal Society of Chemistry,2015eng"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."--publisher's descriptionIncludes bibliographical references and index"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."--publisher's descriptionPSZJBLFoodFoodNanostructured materialsSupramolecular chemistryURN:ISBN:9781849738958 |
| spellingShingle | Food Food Nanostructured materials Supramolecular chemistry Marangoni, Alejandro G., 1965- editor Pink, David, editor Royal Society of Chemistry (Great Britain) Edible nanostructures : a bottom-up approach / |
| title | Edible nanostructures : a bottom-up approach / |
| title_full | Edible nanostructures : a bottom-up approach / |
| title_fullStr | Edible nanostructures : a bottom-up approach / |
| title_full_unstemmed | Edible nanostructures : a bottom-up approach / |
| title_short | Edible nanostructures : a bottom-up approach / |
| title_sort | edible nanostructures a bottom up approach |
| topic | Food Food Nanostructured materials Supramolecular chemistry |
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