Some New Aspects of Colloidal Systems in Foods

• Autres auteurs: Milani, Jafar M. (Éditeur intellectuel)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: IntechOpen 2019
• Sujets: Biochemistry; oxidative stress, antioxidants, safety, food industry, nanoemulsions
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Speci...