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Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions, by Maria Germanovna Semenova, Eric Dickinson
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The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.
- Sales Rank: #6440916 in Books
- Brand: Brand: CRC Press
- Published on: 2010-01-13
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 6.50" w x 1.25" l, .0 pounds
- Binding: Hardcover
- 384 pages
- Used Book in Good Condition
About the Author
Maria G. Semenova, DrSci (2008) in Chemistry, Institute of Biochemical Physics of RAS, is head of the laboratory. She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids (Food Hydrocolloids, 2007, 21, 23-45) Eric Dickinson, Ph.D. (1972) in Physical Chemistry, University of Sheffield, is Professor of Food Colloids at the University of Leeds. He has published extensively on food colloids and biopolymers, including "An Introduction to Food Colloids" (Oxford University Press, 1992).
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