Items related to Food Emulsions (Food Science and Technology)

Food Emulsions (Food Science and Technology) - Hardcover

 
9780824783068: Food Emulsions (Food Science and Technology)
Hardcover
ISBN 10: 0824783069 ISBN 13: 9780824783068
Publisher: Marcel Dekker Inc, 1990

Synopsis

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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Review

"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

"About this title" may belong to another edition of this title.

Publisher
Marcel Dekker Inc
Publication date
1990
Language
English
ISBN 10 
0824783069
ISBN 13 
9780824783068
Binding
Hardcover
Edition number
2
Number of pages
504
Editor
Larsson Kare, Friberg Stig E.