Items related to Food Emulsions: 132 (Food Science and Technology)
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
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"an excellent volume that should be available to every food scientist using emulsifiers." Food Technology "a real value[provides] the most updated information on both basic and applied aspects of food emulsions." Journal of Food Science and Technology
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- PublisherCRC Press
- Publication date2003
- ISBN 10 0824746961
- ISBN 13 9780824746964
- BindingHardcover
- Edition number4
- Number of pages666
- EditorFriberg Stig, Larsson Kare, Sjoblom Johan
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Book Description Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Stig Friberg, Kare Larsson and Johan SjoblomUpholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments i. Seller Inventory # 595074495
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