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An Introduction to Food Colloids
Stock Photo: Cover May Be Different

An Introduction to Food Colloids Paperback - 1992

by Eric Dickinson


From the publisher

Why is milk white? Why does cream turn to butter when it is churned? What makes a good froth on a glass of beer? This clear introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical
examples. Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adsorption. The book describes how the colloidal state differs from simpler liquid or solid states, and explains the
crucial role of rheology in defining and interpreting the behavior of colloidal systems. A central theme throughout is the way in which the stability, texture, and microstructure of food colloids depend on the state of aggregation of the dispersed particles. Drawing on such varied examples as
cheese mayonnaise, beer, chocolate, and ice cream, this valuable text provides an interesting and accessible amount of the physical chemistry of colloidal systems for students of food science and technology, chemists, biologists, and bioengineers.

Details

  • Title An Introduction to Food Colloids
  • Author Eric Dickinson
  • Binding Paperback
  • Edition First Edition, u
  • Pages 216
  • Volumes 1
  • Language ENG
  • Publisher Oxford University Press, USA, Oxford
  • Date 1992
  • ISBN 9780198552239 / 0198552238
  • Weight 0.77 lbs (0.35 kg)
  • Dimensions 9.19 x 6.13 x 0.48 in (23.34 x 15.57 x 1.22 cm)
  • Library of Congress subjects Colloids
  • Library of Congress Catalog Number 91-23163
  • Dewey Decimal Code 664
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An Introduction to Food Colloids
Stock Photo: Cover May Be Different

An Introduction to Food Colloids

by Dickinson, E.

  • Used
  • Paperback
Condition
Used
Binding
Paperback
ISBN 13
9780198552239
ISBN 10
0198552238
Quantity Available
1
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Description:
Oxford University Press, 1992. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Book contains pen & pencil markings. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780198552239
Item Price
£29.59
£12.75 shipping to USA
An Introduction to Food Colloids.
Stock Photo: Cover May Be Different

An Introduction to Food Colloids.

by Eric Dickinson .

  • Used
  • Paperback
  • first
Condition
Used
Edition
First Edition (1992), unstated, but implied: no subsequent print
Binding
Paperback
ISBN 13
9780198552239
ISBN 10
0198552238
Quantity Available
1
Seller
Oregon City, Oregon, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£35.89
£4.68 shipping to USA

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Description:
New York, NY Oxford University Press, 1992. Paperback First Edition (1992), unstated, but implied: no subsequent printings noted and same date at the title and copyright pages, in accordance with Oxford University Press' customary practice. First Edition (1992), unstated, but implied: no subsequent printings noted and same date at the title and copyright pages, in accordance with Oxford University Press' customary practice. Very Near Fine in Wraps: shows only the most minute indications of use: just a small bump to the lower corner tips of several pages mid-text; else flawless; the binding is square and secure; th text is clean. Free of creases to the panels. Free of creases to the backstrip. Free of underlining, hi-lighting, notations, or marginalia. Free of any ownership names, dates, addresses, notations, inscriptions, stamps, plates, or labels. A handsome very nearly new copy, structurally sound and tightly bound, showing a single minor, unobtrusive flaw. Bright and Clean. Corners sharp.… Read More
Item Price
£35.89
£4.68 shipping to USA