Items related to Food Emulsions (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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- PublisherMarcel Dekker Inc
- Publication date1990
- ISBN 10 0824783069
- ISBN 13 9780824783068
- BindingHardcover
- Edition number2
- Number of pages504
- EditorLarsson Kare, Friberg Stig E.
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Food Emulsions
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(1990)
ISBN 10: 0824783069
ISBN 13: 9780824783068
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Food Emulsions
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Marcel Dekker, Inc.
(1990)
ISBN 10: 0824783069
ISBN 13: 9780824783068
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Hardcover
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