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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Main Authors: Marangoni, Alejandro G., 1965- editor, Pink, David, editor, Royal Society of Chemistry (Great Britain)
Format:
Language:eng
Published: Cambridge, UK : Royal Society of Chemistry, 2015
Subjects:
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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
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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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