Food colloids, proteins, lipids and polysaccharides
著者
書誌事項
Food colloids, proteins, lipids and polysaccharides
（Special publication / Royal Society of Chemistry, no. 192）
Royal Society of Chemistry, c1997
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注記
"The keynote and oral papers presented at the 'Food Colloids - Proteins, Lipids, and Polysaccharides' meeting held in Ystad, Sweden on 24-26 April 1996"--T.p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
This new book describes the role of proteins, lipids and polysaccharides in controlling the structure, stability and texture of food colloidal systems, and forms an integral part of the Royal Society of Chemistry's 'state-of-the-art' series of volumes on this subject. Coverage is very thorough, and the book contains a combination of review articles and descriptions of the latest research findings in the field. Topics covered include sensory perception, association and adsorption of emulsifiers, aggregation phenomena, interactions at interfaces, control of gelation, and the making of emulsions and foams. Emphasis is placed on the functional properties of food proteins and their interactions with other food components during processing operations and in stored products. In addition, theoretical and experimental aspects of the relationship between structure and rheology are covered for both model systems and real food products. Food Colloids provides very broad international coverage of the subject and will prove essential reading for graduates and researchers in all areas of food science, as well as surface and colloid science.
目次
- Colloidal Properties and Sensory Perception
- Association of Emulsifiers
- Aggregation Phenomena
- Interaction between and within Interfaces
- Control of Gelation
- Making Emulsions and Foams.
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