Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, ...
Innehållsförteckning
Edible Nanostructures: Introduction; Fat Nanostructures; Polysaccharide Nanostructures; Protein Nanostructures; Lipid Mesophase Nanostructures; Self-Assembled F...
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Språk Engelska ● Formatera EPUB ● Sidor 313 ● ISBN 9781782625575 ● Filstorlek 15.1 MB ● Redaktör Alejandro G Marangoni & David Pink ● Utgivare Royal Society of Chemistry ● Publicerad 2015 ● Utgåva 1 ● Nedladdningsbara 24 månader ● Valuta EUR ● ID 5495479 ● Kopieringsskydd Adobe DRM
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