Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food science and technology --- Belgium

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of int

Food science and technology --- Lipids.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Engineering --- Food Science and Technology

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Genetic modification is one of the most important and controversial issues facing the food industry - nowhere more so than in cereal production and processing. Cereals provide the cornerstone of the world's diet, of which 50% comes from wheat, maize and rice.This major work explains the techniques involved and their enormous potential for food producers and consumers, from cereal breeding to milling, baking and brewing. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value, from weed co

Engineering --- Food Science and Technology --- Grain --- Biotechnology.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Agriculture Sciences --- Engineering --- Food Science and Technology