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Selected Poems of Emily Dickinson (2nd Edition)

Literature & Fiction

DICKINSON, E.

Byron, Glennis

History & Criticism

Pearson Education Canada

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.) and various kinds of interfaces (oil-water, air-water, etc.). Food products such as butter, cheese, ice-cream, margarine, mayonnaise of food colloids. and yoghurt are all examples This book describes some recent experimental and theoretical develop ments in the field of food colloids. By way of background, we start with a brief survey of the current consumer trends which may point the way towards future research opportunities in the field. Chapter 1 also attempts to illustrate the way in which advances in instrumental methods and experimental investigations of well-defined mixed protein-surfactant systems are offering new insights into the structure of protein adsorbed layers and the competitive adsorption of proteins in oil-in-water emulsion systems.

Advances in Food Colloids

Engineering & Transportation

McClements, D.J.

Engineering

Springer

'There is no higher or lower knowledge, but only one, flowing out of experimen tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost and accessibility, one com mon problem is a lack of knowledge by the non-expert about the capabilities and limitations of every new advance in instrumentation. No individual worker in the field of food science can become expert in more than a very small number of experimental techniques. On the other hand, most of us wish to know enough about the major emerging experimental technologies to enable us to make a realistic assessment of what they may have to contribute towards any new problems that we may meet. This book collects together in a single volume an up-to-date set of introductory articles describing a range of new physico-chemical tech niques which can be used to probe food structure at the molecular, colloidal and microscopic levels. Each individual chapter is written by an acknowledged expert in his field.

New Physico-Chemical Techniques for the Characterization of Complex Food Systems

Science & Math

Chemistry

Colloids in Food

Elsevier Applied Science

<p>This new book describes the role of proteins, lipids and polysaccharides in controlling the structure, stability and texture of food colloidal systems, and forms an integral part of the Royal Society of Chemistry's 'state-of-the-art' series of volumes on this subject. Coverage is very thorough, and the book contains a combination of review articles and descriptions of the latest research findings in the field. Topics covered include sensory perception, association and adsorption of emulsifiers, aggregation phenomena, interactions at interfaces, control of gelation, and the making of emulsions and foams. Emphasis is placed on the functional properties of food proteins and their interactions with other food components during processing operations and in stored products. In addition, theoretical and experimental aspects of the relationship between structure and rheology are covered for both model systems and real food products. Food Colloids provides very broad international coverage of the subject and will prove essential reading for graduates and researchers in all areas of food science, as well as surface and colloid science.</p>

FOOD COLLOIDS: PROTEINS, LIPID (Special Publications)

BERGENSTAHL, B

Cookbooks, Food & Wine

Royal Society of Chemistry, [

'There is no higher or lower knowledge, but only one, flowing out of experimen­ tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost and accessibility, one com­ mon problem is a lack of knowledge by the non-expert about the capabilities and limitations of every new advance in instrumentation. No individual worker in the field of food science can become expert in more than a very small number of experimental techniques. On the other hand, most of us wish to know enough about the major emerging experimental technologies to enable us to make a realistic assessment of what they may have to contribute towards any new problems that we may meet. This book collects together in a single volume an up-to-date set of introductory articles describing a range of new physico-chemical tech­ niques which can be used to probe food structure at the molecular, colloidal and microscopic levels. Each individual chapter is written by an acknowledged expert in his field.

<p>Barcelona. 19 cm. 311 p. Encuadernación en tapa blanda de editorial ilustrada. Colección 'Erasmo, textos bilingües'. Dickinson, Emily 1830-1886. Introducción, cronologías, traducción en verso y notas de Ricardo Jordana. y Maria Dolores Macarulla. Texto paralelo inglés y traducción española. Indice. Bibliografía: p. 71-73. Jordana Puigpinós, Ricard. Macarulla, María Dolores .. Este libro es de segunda mano y tiene o puede tener marcas y señales de su anterior propietario. ISBN: 84-7162-813-9</p>

A hundred poems / Cien poemas: Edición a cargo de R. Jordana y M.D. Macarulla

United States

Bosch

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