Hard back. Blue board binding with white title.

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• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

Reviews

• • “… this book provides essential material for those active in this field …”― Food Trade Review, Vol 71, April 2001, p 226

• “Researchers new to the subject as well as those who are long engaged in the area will find this a useful book for their shelves.”

• • ― Journal of the Science of Food and Agriculture, Vol 81, Issue 14, November 2001

• “The book is substantial, up-to-date, and has an extensive and useful subject index, giving it great value as a reference work for food scientists and technologists active in the field, as well as postgraduates and lecturers in food science and technology.”

• • ― Chemistry and Industry, Issue 5, 4 March 2002, p 22-23

• “… a useful addition to the food colloid science canon …”

• • ― Nahrung Food, Vol 46, 2002, No 1, p 1-2

• “I recommend this book to anyone who wants to keep up with the latest developments in theoretical aspects of food colloids.”

• • ― Food Australia, 54, (6), June 2002, p 253

• “This authoritative volume describes the physicochemical principles underlying the formulation of multi-components, multi-phase food systems via overviews of conceptual issues, details of new experimental techniques and recent research findings. It is therefore of great value to food scientists, both in industry and academia.”― Carbohydrate Polymers, 51, 2003

NOTE: this is an original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. In 2008, Jack was one of the co-founders of the Raspberry Pi Foundation, alongside other members of the Department, and acted as the Foundation’s Chair. The project’s original goals were modest: to build and distribute low-cost computers for prospective applicants to our Computer Science degree. Initially the project was a “success disaster”, as Jack would say, as demand far outstripped the low-scale manufacturing plans. Ultimately the Raspberry Pi became the UK’s most successful computer with more than 60 million sold to date. Jack was drawn to the educational possibilities of the Raspberry Pi, its potential uses in emerging economies and the way it could support self-directed learning.