| 000 | 02746nam a2200433 i 4500 | ||
|---|---|---|---|
| 005 | 20250930145435.0 | ||
| 008 | 160830s20152015enka b 001 0 eng c | ||
| 020 |
_a9781849738958 _qhardback _cRM517.16 |
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| 020 |
_a1849738955 _qhardback |
||
| 039 | 9 |
_a201609271646 _basrul _c201609220914 _dbaiti _y08-30-2016 _zrahah |
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| 040 |
_aNLM _beng _cNLM _erda _dN15 _dYDXCP _dOCLCF _dOCLCO _dDLC _dUKM _erda |
||
| 050 | 1 | 4 | _aTA418.9.N35 |
| 090 | _aTX541.E353 | ||
| 090 |
_aTX541 _b.E353 |
||
| 245 | 0 | 0 |
_aEdible nanostructures : _ba bottom-up approach / _cedited by Alejandro G. Marangoni, University of Geulph, Guelph, Ontario, Canada, David Pink, St. Francis Xavier University, Antigonish, Nova Scotia, Canada. |
| 264 | 1 |
_aCambridge, UK : _bRoyal Society of Chemistry, _c[2015]. |
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| 264 | 4 | _c©2015. | |
| 300 |
_axiii, 313 pages : _billustrations (some color) ; _c24 cm. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 500 | _aSubtitle from cover. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 520 |
_a'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, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.'-- _cPublisher's description. |
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| 650 | 0 |
_aFood _xAnalysis. |
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| 650 | 0 |
_aFood _xBiotechnology. |
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| 650 | 0 |
_aNanostructured materials. _963530 |
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| 650 | 0 | _aSupramolecular chemistry. | |
| 700 | 1 |
_aMarangoni, Alejandro G., _d1965- _eeditor. |
|
| 700 | 1 |
_aPink, David, _eeditor. |
|
| 907 |
_a.b16360989 _b2019-11-12 _c2019-11-12 |
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| 942 |
_c01 _n0 _kTX541.E353 |
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| 914 | _avtls003610101 | ||
| 990 | _abety | ||
| 991 | _aFakulti Sains & Teknologi | ||
| 998 |
_at _b2016-04-08 _cm _da _feng _genk _y0 _z.b16360989 |
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| 999 |
_c685135 _d685135 |
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