Physical Techniques for the Study of Food Biopolymers - Image 1

£62.62

Springer Physical Techniques for the Study of Food Biopolymers

Name: Physical Techniques for the Study of Food Biopolymers
Brand: Springer
Price: 62.62 GBP
Availability: InStock

Business Law

This is the most expensive it has ever been. Walk away.

£63 today · previous high £63 · all-time low £60

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 66 days · 66 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 66 days • 3 price levels

Days at Price

Current Price

Price Analysis

Most common price: £61 (57 days, 86.4%)

Price range: £60 - £63

Price levels: 3 different prices over 66 days

Description

This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader should consult this as a guide to the structure of this volume, and the purpose it serves. Nevertheless, some general comments are pertinent. At a practical level, some understanding of the properties of food biopolymers is presumably historical, perhaps dating back to the invention of fire, when stone age man first discovered that heating animal carcasses increased their palatability. Indeed, one is reminded of the essay of Charles Lamb in which he claims that roast pork was first discovered by accident, when the pig-sty of an ancient Chinese village was accidentally burnt to the ground, consuming its unfortunate occupants. In the last 20 years, however, substantial scientific advances have been made in this area, by the application of ideas perhaps more common in other areas of macromolecular science to food biopolymer constituents, and this knowledge is now being applied in a non empirical manner to the development of new products. One very successful example of this approach is the work on low-fat 'healthy option' products in which understanding of the thermodynamics, interactions, structure and rheology of mixed protein-polysaccharide gelling systems is being employed. The present volume describes the application of modern macro molecular techniques to the characterisation of food biopolymers.

Product Specifications

Brand: Springer
Format: hardcover
ASIN: 075140179X
Category: Books > Subjects > Business, Finance & Law > Reference & Education > Business Law
Domain: Amazon UK
Release Date: 30 September 2004
Listed Since: 14 December 2006

Barcode

No barcode data available

Springer Physical Techniques for the Study of Food Biopolymers

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food biopolymers: Structural, functional and nutraceutical properties

Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Additives in Polymers: Analysis and Applications

Biopolymers: New Materials for Sustainable Films and Coatings

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Clearing of Industrial Gas Emissions: Theory, Calculation, and Practice (AAP Research Notes on Chemical Engineering)

Rheology of Industrial Polysaccharides: Theory and Applications

Starch & Starch Containing Origins: Structure, Properties & New Technologies

Food Structure and Functionality

Materials Science of Polymers: Plastics, Rubber, Blends and Composites

Biobased Polymers: Properties and Applications in Packaging

Materials Science of Polymers: Plastics, Rubber, Blends and Composites

Natural Materials for Food Packaging Application