Verlag: Royal Society of Chemistry, The, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Sprache: Englisch
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes Königreich
EUR 19,91
Anzahl: 1 verfügbar
In den WarenkorbZustand: Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: Royal Society of Chemistry., 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Sprache: Englisch
Anbieter: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Deutschland
Erstausgabe
1st ed. 16 x 23 cm. 526 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
Verlag: ROYAL SOCIETY OF CHEMISTRY, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Sprache: Englisch
Anbieter: moluna, Greven, Deutschland
EUR 166,91
Anzahl: Mehr als 20 verfügbar
In den WarenkorbGebunden. Zustand: New. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.Über den AutorrnrnThe Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three b.
Verlag: Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Sprache: Englisch
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
EUR 225,15
Anzahl: 2 verfügbar
In den WarenkorbHardcover. Zustand: Brand New. 1st edition. 515 pages. 9.25x6.25x1.50 inches. In Stock.
Buch. Zustand: Neu. Neuware - Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
EUR 496,08
Anzahl: 1 verfügbar
In den WarenkorbZustand: Used.
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
Zustand: Used.