Biopolymers in food colloids : thermodynamics and molecular interactions

• Tác giả: Elena Burlakova, Eric Dickinson, Maria Germanovna Semenova, G. E Zaikov
• Ngôn ngữ: eng
• ISBN-10: 900417186X
• ISBN-13: 978-9004171862
• Ký hiệu phân loại: 664 Food technology
• Thông tin xuất bản: Leiden ; Boston : Brill, 2010
• Mô tả vật lý: xii, 369 p. : , ill. ; , 25 cm.
• Bộ sưu tập: Khoa học ứng dụng
• ID: 81176
• Chủ đề: 1. Biopolymers; 2. Colloids; 3. Food--Composition

Tóm tắt

"The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly process involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages."--BOOK JACKET.