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ISBN: 1845698266 1855737833 9781845698263 9781855737839 Year: 2004 Publisher: Cambridge, England
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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
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ISBN: 0953194973 0857097938 9780953194971 9780857097934 Year: 2004 Publisher: [Place of publication not identified] Woodhead Publishing Limited
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Lipide --- Lipids --- Acide gras --- Fatty acids --- Biochimie --- biochemistry --- Structure chimique --- chemical structure --- Fonction physiologique --- physiological functions --- Métabolisme des lipides --- Lipid metabolism --- Propriété biologique --- biological properties --- health --- Nomenclature --- nomenclature --- 547.915 --- Fats. Oils. Lipids --- 547.915 Fats. Oils. Lipids --- nomenclature. --- Lipids. --- Lipides --- Lipins --- Lipoids --- Biomolecules --- Steroids
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