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"Some New Aspects of Colloidal Systems in Foods" ed. by Jafar Milani
ITExLi | 2019 | ISBN: 1789857821 9781789857825 1789857813 9781789857818 | 74 pages | PDF | 6 MB
This volume is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. This book can be used as a specialized text for graduate students and researchers in food science and technology.
Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science.
In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
1. Introductory Chapter: Some New Aspects of Colloidal Systems in Foods
2. Plant Antioxidants in Food Emulsions
3. Nanoemulsions in Food Industry
4. Nanostructured Colloids in Food Science
5. Stabilization of Food Colloids: The Role of Electrostatic and Steric Forces
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