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Agrotechnology and Food Sciences. Food Sciences --- Food --- Food --- Magnetic resonance --- Food Chemistry --- Food Analysis. --- Analysis --- Composition --- Research

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This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Food --- Colloids. --- Surface chemistry. --- Rheology. --- Analysis. --- Colloids --- Deformations (Mechanics) --- Elasticity --- Plasticity --- Viscosity --- Chemistry, Surface --- Interfaces, Chemistry of --- Surface phenomena --- Surfaces (Chemistry) --- Chemistry, Physical and theoretical --- Capillarity --- Surface energy --- Surface tension --- Surfaces (Physics) --- Dispersoids --- Gels --- Hydrogels --- Sols --- Amorphous substances --- Diffusion --- Matter --- Micelles --- Particles --- Rheology --- Solution (Chemistry) --- Surface chemistry --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Properties --- Chemistry --- Composition

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Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it? The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book. But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats in the context of life’s risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if everybody is aware of those risks and uses measures to minimize them.

Food --- Food contamination. --- Safety measures. --- Analysis. --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Contamination --- Chemistry --- Composition --- Food science and technology --- Nutritionary hygiene. Diet --- Food science. --- Toxicology. --- Nutrition. --- Psychology, clinical. --- Chemistry. --- Food Science. --- Pharmacology/Toxicology. --- Health Psychology. --- Chemistry/Food Science, general. --- Clinical psychology. --- Psychiatry --- Psychology, Applied --- Psychological tests --- Physical sciences --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Chemicals --- Medicine --- Pharmacology --- Poisoning --- Poisons --- Science --- Health aspects --- Toxicology --- Food contamination --- 664.004.58 --- chemische technologie --- geneeskunde --- virussen --- voeding --- voedingsmiddelentoxicologie --- voedselveiligheid --- Analysis --- Safety measures --- Food—Biotechnology. --- Pharmacology. --- Nutrition   . --- Health psychology. --- Health psychology --- Health psychology, Clinical --- Psychology, Clinical health --- Psychology, Health --- Salutogenesis --- Clinical psychology --- Medicine and psychology --- Drug effects --- Medical pharmacology --- Medical sciences --- Chemotherapy --- Drugs --- Pharmacy --- Physiological effect --- Aliments --- Contamination des aliments. --- Contamination. --- Mesures de sécurité. --- Analyse.