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| Food Colloids. Fundamentals of Formulation | Buy a book...
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| Author(s): | E. Dickinson and R. Miller (Eds) |
| Publisher: | Royal Society of Chemistry |
| ISBN: | 0854048502 |
| Format: | hardback |
| 424pp | |
| Price: | £79.50 |
| Review Date: | 27 March 2001 |
| Review: | Food scientists commonly need to modify the formulation of a food product in order to enhance its taste, texture or appearance, to increase its shelf life, or to increase manufacturing efficiency by using a cheaper ingredient or better technology. To achieve this, is one must understand how the interfacial and aggregation behaviour of constituent proteins are affected by processing conditions, such as heat or shear forces, or by molecular interactions of proteins with other ingredients such as fats, emulsifiers or hydrocolloids. This book comprises papers given at the conference food Colloids 200, held in Germany in April 2000. They include overviews of conceptual issues as well as reports of new experimental techniques and recent colloid research. They describe the physical and chemical principles underlying the formulation of multi-component, multi-phase food systems. There are sections on: new techniques; emulsions, dispersions and foams, interfacial properties; protein structure and interactions; and aggregation and gelation. |