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Periodical
ISSN: 17848539 Year: 1992 Publisher: Halle Colruytgroup
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Periodical
ISSN: 17848547 Year: 1992 Publisher: Halle Colruytgroup
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Book
Year: 1992 Publisher: Brussel
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Distribution strategy --- Biotechnology --- Food science and technology
Book
Year: 1992 Publisher: Brussel
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Distribution strategy --- Food science and technology --- Belgium
Book
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Secondary education --- Food science and technology --- Flanders
Book
ISBN: 3540554491 Year: 1992 Publisher: Berlin Springer
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Food science and technology --- chemie --- voeding
Book
Year: 1992 Publisher: Oxford Oxford University Press
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Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples. Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adsorption. The book describes how the colloidal state differs from simpler liquid or solid states, and explains the crucial role of rheology in defining and interpreting the behaviour of colloidal systems, a central theme throughout is the way in which the stability, texture, and microstructure of food colloids depend on the state of aggregation of the dispersed particles. Drawing on such varied examples as cheese, mayonnaise, beer, chocolate and ice cream, this text aims to provide an accessible account of the physical chemistry of colloidal systems.
Food science and technology --- colloïden --- reologie --- voedingscolloide --- kaas
Book
Year: 1992 Publisher: Reading IFIS
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Subject indexing --- Nutritionary hygiene. Diet --- Food science and technology
Book
Year: 1992 Publisher: Dendermonde Stadsbestuur Dendermonde
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Folklore --- Food science and technology --- Applied arts. Arts and crafts --- decorative arts [discipline] --- ethnology --- pipe clay --- Dendermonde
Book
ISBN: 0824784634 Year: 1992 Volume: vol 51 Publisher: New York Basel Hong Kong Marcel Dekker
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voedingsmiddeleneconomie --- voedingsmiddelenindustrie --- Food science and technology --- voeding --- Technologie alimentaire --- Food technology --- Réaction chimique --- chemical reactions --- Transport --- transport --- Stockage --- storage --- Chauffage --- Heating --- Réfrigération --- Refrigeration --- Congélation --- Freezing --- Déshydratation --- Dehydration --- Concentration --- Concentrating --- Extrusion --- Conditionnement --- Packaging --- Produit alimentaire --- foods --- Propriété rhéologique --- Rheological properties --- Food industry and trade --- Handbooks, manuals, etc. --- Food industry and trade - Handbooks, manuals, etc. --- transport. --- Refrigeration. --- Ouvrage reference --- Transition de phase --- Processus thermique
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