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New physico-chemical techniques for the characterization of complex food systems
- Available as
- Physical
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- Creator
- edited by Eric Dickinson
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- First edition
- London ; New York : Blackie Academic & Professional, 1995
- Physical Details
-
- xii, 356 pages : illustrations ; 24 cm
- ISBNs
- 9780751402520, 0751402524
- OCLC
- ocm33191156
- Includes bibliographical references and index.
- Advances in electron microscopy / I. Heertje and M. Pâques -- Imaging food systems by confocal laser scanning microscopy / B.E. Brooker -- Scanning probe microscopy of food-related systems / M.J. Miles and T.J. McMaster -- Electron spin resonance spectroscopy for detection of irradiated food / R. Gray -- Ultracentrifugation of food biopolymers / S.E. Harding --Rheology of biopolymer solutions and gels / S.B. Ross-Murphy -- Fracture mechanics of solid foods / T. van Vliet and H. Luyten -- Recent developments in infrared spectroscopy and microscopy / R.H. Wilson -- Ultrasound studies of shelf-life and crystallization / M.J.W. Povey -- Dynamic surface tension and dilational interfacial properties / A. Prins -- Light scattering studies of colloid stability and gelation / D.S. Horn -- Small-angle neutron scattering and neutron reflection / J. Eastoe -- High resolution nuclear magnetic resonance spectroscopy of solid and semi-solid food components / M.J. Gidley ... [et al.] -- Magnetic resonance imaging in food science / B.P. Hills