Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: …
The need to improve both the efficiency and environmental acceptability of industrial processes is driving the development of heterogeneous catalysts across the chemical industry, …
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research …
The chemical industry processes a high proportion of its products in powder form, thus making the efficient, effective and safe handling and processing of powders of prime …
The Eighth International Conference on Miniaturized Systems in Chemistry and Life Science - MicroTas 2004 - is an annual meeting focusing on the research, development and …
Additives in Water-borne Coatings covers both current technology and the future prognosis for the key additives used in water-borne coatings today. It brings together international …
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book …
The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of …
There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book …
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food …
