Soft Matter Approaches to Structured Foods (BOK)

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Food materials are unusual as soft matter. They are highly complex, operating on multiple length scales and phases and structured via multiple externally applied fields. A growing number of scientists are applying a soft matter physics approach to food science. This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts (both experimental and theoretical) from the field of soft matter physics. The Discussion will allow for the exchange of views on state-of-the-art approaches like soft-glass rheology, multiscale/mesoscale simulation techniques, theories on slow dynamics, and driven soft matter systems. The Discussion will be held in the city of Wageningen in the Netherlands - one of the prime centres for food science in Europe. The Scientific Committee warmly invites you to take part in the Discussion and looks forward to welcoming you in Wageningen.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2012 Forlag
Royal Society Of Chemistry
ISBN 9781849734493 Dimensjoner 15,6cm x 23,4cm x 3,4cm
Vekt 966 gram Leverandør Bertram Trading Ltd
Emner og form Materials science, Food & beverage technology